Italian Chicken, Lima Bean and Kale Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
16 tbsp Parsley 8 ounces Chicken Breast (cooked), no skin, roasted 2 thigh, bone and skin removed Chicken Thigh 4 stalk, large (11"-12" long) Celery, raw 1 cup, chopped Onions, raw 1 cup, pieces or slices Mushrooms, fresh 3 cup Baby Lima Beans, Dry, Cooked w/out meat 2 cup Pureed Tomatoes 4 cup, chopped Kale 2 tsp Salt 1 tsp Pepper, black 1 tbsp Italian Spice (by SLIDOG) 1 tsp Thyme, fresh 2 grams Bay Leaf 10 serving Herb Ox Sodium Free Chicken Bouillon Instant Broth & Seasoning
Remove kale from stems, wash and tear leaves into smaller pieces. Set leaves aside.
Use 1 pound bag of dry lima beans. Rinse them and pick through. Cover them completely with water in a pressure cooker. Add a tbsp. of avocado oil and cook in pressure cooker for 10 minutes. Let them cool on their own. Remove from pressure cooker draining water and set aside.
Take a small, pasture-raised chicken and boil it in 8 cups of water for 2 hours, making your own chicken broth. Remove chicken and pick off meat and set aside.
To broth, add onions, mushrooms, salt, pepper, thyme, 2 bay leaves, celery. Add 1 lg. can pureed tomatoes. (Use Simpson Brand available on Amazon because it has no skin or seeds). Add Italian spice (Litehouse brand). Add parsley (use a fresh bunch and pick whole leaves from stems) Simmer for 1 hour until vegetables are tender.
Add lima beans and chicken meat to soup and bring to a boil. Remove soup from burner and stir in kale leaves. Ready to serve when kale is wilted.
Serving Size: Makes 16 - 1 cup servings
Use 1 pound bag of dry lima beans. Rinse them and pick through. Cover them completely with water in a pressure cooker. Add a tbsp. of avocado oil and cook in pressure cooker for 10 minutes. Let them cool on their own. Remove from pressure cooker draining water and set aside.
Take a small, pasture-raised chicken and boil it in 8 cups of water for 2 hours, making your own chicken broth. Remove chicken and pick off meat and set aside.
To broth, add onions, mushrooms, salt, pepper, thyme, 2 bay leaves, celery. Add 1 lg. can pureed tomatoes. (Use Simpson Brand available on Amazon because it has no skin or seeds). Add Italian spice (Litehouse brand). Add parsley (use a fresh bunch and pick whole leaves from stems) Simmer for 1 hour until vegetables are tender.
Add lima beans and chicken meat to soup and bring to a boil. Remove soup from burner and stir in kale leaves. Ready to serve when kale is wilted.
Serving Size: Makes 16 - 1 cup servings
Nutritional Info Amount Per Serving
- Calories: 97.9
- Total Fat: 1.0 g
- Cholesterol: 15.9 mg
- Sodium: 454.5 mg
- Total Carbs: 16.2 g
- Dietary Fiber: 4.6 g
- Protein: 9.8 g
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