Chunky Chicken Vegetable Soup

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Chunky Chicken Vegetable Soup
  • Prep Time: 20
  • Total Time: 60
  • Servings: 6.0
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About this Recipe

A hearty and comforting chunky soup. Juicy chunks of Prime chicken thighs, creamy corn, lima beans and potatoes in a thick and tasty broth.

Ingredients

3 tbsp (45 mL) Flour
.25 tsp (1 mL) Cayenne pepper
1 (approx. 680 g) Package Maple Leaf Prime Naturally® Boneless Skinless Chicken Thighs
Salt and pepper
1 tbsp (15 mL) Vegetable oil
1 tbsp (15 mL) Butter
2 Onions, diced
2 Cloves garlic, minced
1 (300 g) Bag frozen lima beans
3 Potatoes, peeled and diced
1 (28 oz/796 mL) Can diced tomatoes
1 (14 oz/398 mL) Can creamed corn
1 tbsp (15 mL) Apple cider vinegar
1 (900 mL) Container chicken broth
.5 tsp (2 mL) Hot sauce
1 tbsp (15 mL) Worcestershire sauce

Directions

COMBINE flour, cayenne, salt and pepper in a medium bowl. Toss chicken pieces in the flour mixture to coat.

HEAT oil and butter in a large pot over medium-high heat. Add chicken and cook 6-8 minutes or until browned. Add onions and garlic. Cook for an additional 2-3 minutes.

ADD lima beans, potatoes, tomatoes, corn, vinegar, broth, hot sauce and Worcestershire sauce. Bring to a boil, reduce heat, cover and simmer gently for 20 to 30 minutes. Adjust seasoning and serve.


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