Autumn beckons, and for me that's soup season. This recipe is a winner for us because it's very flavorful, reasonably healthy, and makes a HUGE amount for delicious leftovers which somehow taste even better when reheated! Our version is based on a recipe from Southern Living magazine years ago, but with lots of tweaks over the time we've been making it. Feel free to customize it yourself and call it your own. This makes anywhere from 8 to 16 servings depending on how hungry everyone is!
1 whole chicken (small to medium size is good, say 3-4 lbs) 1 large onion, diced 2 green bell peppers, chopped 1.5 Tbs olive oil 1 large (28 oz) can and 1 small (15 oz) can of whole peeled tomatoes, undrained, coarsely chopped (I use kitchen shears to snip them up while still in the can to save some mess) 1 small (8 oz.) can tomato sauce 1/4 cup sugar 3 Tbs white vinegar 2 Tbs Worcestershire sauce 2 Tbs all-purpose flour 1.5 lb. white or red potatoes, peeled and cubed 1 tablespoon Cholula or similar hot sauce (if you like it spicy, add more!) 1.5 teaspoons salt 1/2 teaspoon ground turmeric (Don't skip this! And watch out because it'll dye your wooden spoons yellow.) 1/2 teaspoon ground black pepper 16 oz. frozen or canned corn, drained 16 oz. frozen or canned lima beans, drained
- Rinse the chicken and remove any giblets, etc. Place in a deep pot and cover with water. Boil for 45 minutes or until done.
- Remove chicken from broth and place on a plate to cool. Allow the broth to return to a boil over medium to low heat, and let it cook down until it is quite concentrated, boiled down to about two cups.
- Skin, bone, and chop chicken. Don't chop it up too small or it will all disintegrate later when reheated. One inch cubes are good.
- Cook the onion and bell pepper in the oil in the bottom of a large soup pot (this is a great recipe for a big enameled cast-iron pot if you have one, but any large pot will do, really, even the one you boiled the chicken in). When softened, add the chopped cooked chicken, both undrained cans of tomatoes, the tomato sauce, sugar, vinegar and Worcestershire sauce.
- Carefully scoop about 1/2 a cup of your reduced chicken broth from the pot it's been simmering in, into a glass measuring cup. Add the flour and whisk until smooth. Stir into the chicken mixture. If there are a few lumps, don't worry, just stir things around and it will incorporate.
- Add the rest of the reduced chicken broth, as well as the potatoes, hot sauce, salt, turmeric, and pepper.
- Cover and cook over medium heat until the potatoes are fork-tender. This can take anywhere from 20-40 minutes depending on your potatoes. When this is done and you are about 10 minutes away from serving, add the drained corn and lima beans, and continue to cook for the remaining 10 minutes or so. This is fairly forgiving if you need to leave it on the stove on low for a bit.
Serve over rice or with warm crusty bread.
Again, this reheats beautifully. We have frozen single servings of it to have as a quick go-to meal for later, and it's one of my favorite things to see a stack of these in the freezer!