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Southern Succotash Soup with Chicken

2014-09-15

Recipe Info

  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 45m
  • Ready In : 55m

This delicious soup is like a meal in a bowl.

Ingredients

  • 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

Method

Step 1

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.

Step 2

Melt the butter in a saucepan. Add the onions & cook for 4-5mins, until softened.

Step 3

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.

Step 4

Stir in the corn & half the milk. Return to the heat& cook, stirring occasionally, for 12-15mins until the corn is tender.

Step 5

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.

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