Chicken, Corn, and Butter Bean Soup

Welcome to the 3rd Annual Soup Party!  To scare away winter doldrums my mom hosts a soup party to bring friends and family together.  Everyone brings their best soup and leaves with a full belly.  After the tasting, votes are cast for the best soup of the year and a trophy is awarded.  The same trophy is used year after year and the winner’s name is written on the back.  This year I made an award winning Chicken, Corn, and Butter Bean Soup! P

Ingredients:

6 cups chicken broth

2 carrots

2 celery stalks

1 bay leaf

6 peppercorns

7 chicken breasts

1 stick of butter

3 onions

8 pieces fatty bacon, chopped

1/3 cup flour

2 1/2 cups whole milk, divided

1 lb frozen corn

2 (14 oz) cans butter beans, rinsed

3 tbs chopped parsley

salt and pepper, to taste

(This makes a ton of soup, so if you are not serving a large party it can easily be cut in half.)

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To add flavor to the chicken broth, cut the carrots and celery stalks into large pieces.  Make sure you count out 6 peppercorns so you know exactly how many to take out.  No one wants to unexpectedly bite into a peppercorn!

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Place the chicken broth, carrots, celery, peppercorns, and bay leaf in a large pot and bring to a boil.  Add in the whole chicken breasts and bring back to a boil.  Reduce heat to medium and cook for 15 minutes, or until the chicken is cooked.  Remove the chicken from the broth and let cool on a cutting board.  Reserve the broth.

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While the chicken is cooking, chop up the onions.

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Melt the butter in a large pot and add in the onions, cooking for about 5 minutes until softened.  Chop the bacon and add it into the pot as well, cooking for 5-6 minutes or until it begins to brown.

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Sprinkle in the flour and cook for 1 minute, stirring continuously.

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Strain the broth to remove the carrots, celery, bay leaf, and peppercorns.  Make sure all 6 peppercorns are accounted for!  Slowly mix the hot broth into the pot and bring to a boil, stirring until thickened.  Remove from the heat and stir in the corn and half (1 1/4 cups) of the milk.

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Return to the heat and cook for about 10 minutes.  Meanwhile, cut the chicken breasts into bitesize pieces.

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Add the chicken to the soup, along with the rinsed butter beans and remaining milk.  Bring to a boil and cook for 5 minutes.  Stir in the parsley and season with salt and pepper.

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Thanks for all the votes!!!

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