Vegetable Chicken Soup

Total Time: approximately 3 hours

Yield: 7 quarts

Ingredients:

• 5 lbs chicken thighs (8-10 thighs)
• 2 qts peeled and diced red potatoes
• 1 qt frozen lima beans
• 1 14.5 oz can Swanson chicken broth
• 1 14.5 oz can Swanson beef broth
• 2 14.4 oz cans Hunts diced tomatoes
• 1 15.25 oz can Del Monte whole kernel corn
• 1 14.75 oz can Del Monte sweet corn cream style
• 2 Herbox beef bouillon cubes
• 1/2 tsp sugar
• salt and pepper to taste

Steps:

1. Remove skin and excess fat from chicken thighs. Add salt and water and cook until tender. I cook mine in the pressure cooker.

 

 
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2. Place thighs on a plate to cool.

 
3. Save the broth to add to the soup

 
4. Place lima beans in an eight quart pot with a lid. Add approximately 2 cups of water to cover beans and salt to taste. Cover and place on medium heat. While lima beans are heating, peel and dice potatoes to make 2 quarts.

 
5. Add diced potatoes to the pot. Add salt, pepper, beef broth and chicken broth, plus chicken broth from cooking the chicken, beef bouillon cubes and sugar. Stir and cover with lid and bring to a boil. Reduce heat and let simmer until potatoes are done. Stir frequently.
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6. Put one can of the tomatoes in a blender and grind for a second. Add to the soup mixture. Add the can of diced tomatoes and can of whole kernel corn. Keep covered. Continue to stir as needed.

 
7. While this is simmering, remove bone and vein from each chicken thigh. Cut chicken into small pieces.

 

 
8. When lima beans are tender, add chicken and continue to simmer for approximately 30-45 minutes stirring frequently. Keep covered.
9. Turn heat to low and add cream corn. Keep covered and cook for approximately 15-20 more minutes stirring often to keep the corn from sticking to the bottom of the pot.
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10. For a quick cooling process, place pot of soup in cold water and add ice cubes to the water. After cooling, pour into containers and freeze or keep it in the refrigerator for a few days.