This hearty soup features two legumes along with robust chunks of chicken and plump baby carrots. This recipe is from the American Heart Association and the American Diabetes Association.
Cutting board, Kitchen towels, Ladle, Measuring cups and spoons, Sharp Knives, Stock pot or >5 Qt pot, Top Stove, Wooden Spatula
Ingredients
6 2/3cupwater
3 1/3cuplow-sodium chicken broth
1 2/3cupsplit peassorted for stones and shriveled peas, rinsed, and drained
1 2/3poundboneless skinless chicken breast
3 1/3cupbaby carrot
3cupfrozen lima beans
3 1/3stalk celery
3 1/3teaspoononion powder
1 2/3teaspoondry thymecrumbled
1 2/3teaspoondried marjoramcrumbled
2/5teaspoonKosher salt
2/5teaspoonfreshly ground black pepper
Instructions
In a stockpot, bring the water, broth, and peas to a boil over high heat, stirring occasionally. Reduce the heat and simmer, covered, for 45 minutes, or until the peas are almost tender (no stirring needed).
Cut chicken into 3/4-inch cubes.
Cut celery into 1/2-inch slices.
Stir in the remaining ingredients. Simmer, covered, for 30-40 minutes, or until the peas and carrots are tender and the chicken is no longer pink in the center, stirring occasionally.
Reheating Instructions
Heat in the microwave on high heat, stirring once halfway through heating process, or on stove top over medium high heat.