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It’s cold and rainy right now in San Francisco and pretty much all of Northern California.

When I get cold, nothing warms up my body and soul like a big bowl of hot soup. Well a little while back we posted another soup blog (Moroccan Chicken Soup) from a recipe we found in a book we have called “The Soup Bible“. This book is full of amazing soup recipes and a great place to start with learning to make some soups. So this recipe is the one that I was planning on making when I accidentally bought the ingredients for the other one.

I’ve made this recipe about 4 times so far and every time it is amazing. It is creamy, buttery, with just the perfect hint of bacon throughout. If you’re a vegan, this soup is not for you.

INGREDIENTS
(I wound up doubling these ingredients to make enough for a few days)

  • 3 cups Chicken Stock
  • 4 Boneless Skinless Chicken Breasts
  • 1/4 cup Butter
  • 2 Onions, Chopped
  • 4 oz of Bacon (or half a pack of bacon)
  • 4 Cobs of corn. (I used frozen corn and around 3 cups)
  • Pint of Milk (I used nonfat milk)
  • 1 can of Lima beans, drained
  • 3 tbsp Chopped Parsley
  • Salt and Pepper to taste
  • 1/4 cup flour. (I used more than this to make it thicker, so about half a cup)

INSTRUCTIONS

  1. Bring chicken stock to a boil in a large pan.
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  2. Add the whole or sliced chicken breasts to the stock and bring back to a boil.
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  3. Reduce the heat and cook for around 12-15 minutes.
  4. Use tongs or a slotted spoon to remove the chicken from the stock and set in a bowl for later. Also set the stock to the side for later.
  5. In another pan, begin melting the butter. Add the onions and cook for 5 or so minutes to cook until softened, but not brown.
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  6. Chop the bacon and add to the butter and onions and cook for 5 to 10 minutes until beginning to brown.
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  7. Then sprinkle in the flour and cook for 1 minute, stirring continuously.
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  8. Gradually stir in the hot stock from before and bring to a boil, stirring until thickened. Remove from heat.
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  9. Add the corn to the pan with half of the milk. Return to the heat and cook, stirring occasionally, for 12-15 minutes, until corn is tender.
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  10. Cut the chicken into bite-sized pieces and stir into the soup. Stir in the butter beans and the remaining milk.
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  11. Bring everything to boil for 5 minutes, then season with salt and pepper to your liking and add parsley.
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This soup is one of our favorites.

If you make it, we’d love to hear how you like it and if you made any variations on it.

Happy cooking!

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2 Responses to Southern American Succotash Soup with Chicken

  1. avatar Dan Dieter says:

    I love this. Very hearty and rich. It is our favorite fall and winter dish.

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