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Meat
Easy
10 Servings
Allergens 
No Allergens specified
5 Hours
Diets
Not your typical chicken soup! It is chock-full of fiber, protein, and veggies. I served it recently at a family gathering, and my three-year-old picky eater granddaughter “zooped” it up straight from the bowl, smacking her lips, much to my delight and to the major mortification of my daughter-in-law.
2 cups dried baby lima beans
2 pounds (1 kilogram) boneless skinless chicken breasts, cubed
1 teaspoon salt, or to taste, divided
2 tablespoons oil, divided
1 large onion, chopped
3 medium carrots, sliced
3 ribs celery, thinly sliced
1 clove garlic, chopped or 1 cube Gefen Frozen Garlic
3 tablespoons chicken soup mix, dissolved in 4 cups of warm water
additional 4 cups water
pepper, to taste
1/4 cup fresh parsley, minced
Place beans in a strainer and rinse with cold water.
Transfer to a six-quart pot; add water to cover by two inches. Bring to a boil. Lower heat and cook, covered, for 15 minutes. Remove from heat, cover pot with towel and let stand for three hours until beans are softened.
Drain and rinse beans, discarding liquid. Set aside.
This step can be done the day before. Refrigerate beans until using.
Sprinkle chicken with a half teaspoon of salt. In the same pot, sauté chicken in one tablespoon oil until no longer pink. Drain and set aside.
Sauté onion in remaining oil until translucent. Add the carrots, celery, and garlic; sauté two to three minutes longer. Stir in the chicken soup mixture, water, pepper, beans, and chicken; bring to a boil.
Reduce heat; cover and simmer for one and a half hours or until beans are tender. Stir in parsley and remaining half teaspoon salt. Let sit for a few minutes before serving.
Photography: Hudi Greenberger. Food Styling: Renee Muller.
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