Chicken Lima Bean Soup

Chicken Lima Bean Soup

1	lb	dried large lima beans
1		broiler/fryer chicken (3 to 3-1/2 pounds)
3	qts	water
2		celery ribs with leaves, sliced
4	tsp	Organic Better Than Bouillon Chicken Base

2 1/2	tsp	salt
1/2	tsp	pepper
3		medium carrots, chopped
1	container	(5 oz) fresh spinach, snipped into pot with sheers
2	Tbs	minced fresh parsley

1	In a Dutch oven or soup pot, bring 1 lb dried lima beans with 6 cups water to a boil. Boil for 2 minutes, then turn burner off and cover for 1 hour. Drain water, leaving beans in the pot.
2	Combine the beans, chicken, water, celery, chicken base, salt and pepper. Bring to a boil. Reduce heat. Cover and simmer for 2 hours or until beans are tender.
3	Remove chicken. When cool enough to handle, remove meat from bones. Discard bones. Cut meat into bite-size pieces. Return to pan. Add carrots. Simmer for 30 minutes or until tender. Stir in spinach and parsley. Heat through.

Source

Source: Taste of Home - September 2008