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Slow Cooker Lima Bean Soup with Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 15 reviews
  • Author: Lina
  • Prep Time: 15 minutes (plus 4 hours soaking time)
  • Cook Time: 7-8 hours on low or 4-5 hours on high
  • Total Time: 7 hours 15 minutes (using slow cooker on low without active time)
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Description

This Slow Cooker Lima Bean Soup with Chicken is a hearty and comforting dish perfect for chilly days. Packed with tender lima beans, shredded chicken, and flavorful vegetables slow-cooked to perfection, it offers a nourishing and satisfying meal that’s easy to prepare. The slow cooker method allows the flavors to meld beautifully, resulting in a rich, warming soup perfect for family dinners or meal prep.

Ingredients

Soup Ingredients

  • 2 cups dried lima beans, rinsed and drained
  • 1 pound boneless, skinless chicken breasts or thighs
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 6 cups low-sodium chicken broth
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 1 tablespoon olive oil
  • Optional garnish: chopped fresh parsley

Instructions

  1. Prepare the Lima Beans: Rinse and soak the dried lima beans in water for at least 4 hours or overnight to soften them and reduce cooking time.
  2. Sauté the Vegetables: In a skillet, heat olive oil over medium heat. Add diced onions, carrots, and celery and sauté until vegetables are softened, about 5 minutes. Add minced garlic and sauté for another minute until fragrant.
  3. Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables to the slow cooker. Add the soaked and drained lima beans, chicken breasts or thighs, chicken broth, bay leaf, dried thyme, black pepper, and a pinch of salt.
  4. Cook the Soup: Cover the slow cooker and cook on low for 7-8 hours or on high for 4-5 hours, until the lima beans are tender and the chicken is cooked through.
  5. Shred the Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup and stir well to combine.
  6. Adjust Seasoning: Taste the soup and add more salt or pepper if needed. Remove the bay leaf before serving.
  7. Serve: Ladle the hot soup into bowls and garnish with freshly chopped parsley if desired. Enjoy it with crusty bread or a light side salad for a complete meal.

Notes

  • Soaking lima beans helps reduce cooking time and improve digestibility.
  • For a thicker soup, mash a few lima beans against the side of the slow cooker and stir back into the soup.
  • If you prefer a vegetarian version, omit the chicken and use vegetable broth instead.
  • Leftovers keep well refrigerated for up to 4 days or can be frozen for up to 3 months.

Find it online: https://cookedbylina.com/slow-cooker-lima-bean-soup-with-chicken-recipe/