Southern Succotash Soup with Chicken2014-09-15
- Servings : 4
- Prep Time : 10m
- Cook Time : 45m
- Ready In : 55m
This delicious soup is like a meal in a bowl.
- 750ml chicken stock
- 4 boneless & skinless chicken breasts
- 50g butter
- 2 onions, chopped
- 150g rindless, streaky bacon, chopped
- 25g plain flour
- 4 cobs of corn, kernels removed
- 300ml milk
- 1 x 400g butter beans, drained
- 3tbsp chopped fresh parsley
- salt & pepper
Bring the chicken stock to the boil in a large saucepan. Add the chicken breasts & bring back to the boil. Reduce the heat & cook for 12- 15mins, until cooked through & tender. Use a draining spoon to remove the chicken from the pan & leave to cool. Reserve the stock.
Melt the butter in a saucepan. Add the onions & cook for 4-5mins, until softened.
Add the bacon & cook for 5-6 mins, until beginning to brown. Sprinkle in the flour & cook for 1 min, stirring continuously. Gradually stir in the hot stock & bring to the boil, stirring until thickened. Remove from the heat.
Stir in the corn & half the milk. Return to the heat& cook, stirring occasionally, for 12-15mins until the corn is tender.
Cut the chicken into bite-size pieces & stir into the soup. Stir in the butter beans & the remaining milk. Bring to the boil & cook for 5 mins, season well & stir in the parsley.