Italian Chicken, Lima Bean and Kale Soup
Nutritional Info
- Servings Per Recipe: 16
- 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
View full nutritional breakdown of Italian Chicken, Lima Bean and Kale Soup calories by ingredient
Introduction
This is a lot of prep to prepare this healthy natural soup. Read cooking instructions instead of ingredients. This is a lot of prep to prepare this healthy natural soup. Read cooking instructions instead of ingredients.Number of Servings: 16
Ingredients
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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
Tips
Remove the bay leaves before serving. You can serve with some shaved Parmesan cheese on top
Directions
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