Spring Chicken Noodle And Fresh Lima Bean Soup.

• For the Chicken broth:
• 3-31/2 pounds whole chicken cleaned and washed
• 4 quarts cold water
• 1 large onion peeled and quartered
• 2 carrots peeled and cut in half
• 2 parsley roots peeled and cut in half
• 2 ribs of celery with tops, peeled and cut in 1/2 -inch chunks
• 6-7 whole allspice
• 10 whole peppercorns
• 1 tablespoon kosher salt
• 5-6 sprigs each parsley, dill and thyme
• For the Fresh Lima Bean soup:
• 11/2 pounds fresh Lima beans, shelled
• 1/2 cup Orzo or any small pasta (or rice).
• 1 medium carrot finely grated
• 1 pound baby spinach or other lettuce shredded
• Freshly chopped herbs of your choice (I like the combination of cilantro and a small amount of mint)
• 2 cups shredded chicken
• Green tops of 3 scallions chopped
• Salt and freshly ground black pepper
• 1/2 cup finely grated Parmesan or Romano cheese
• Lemon wedges ( for squeezing into the bowls of soup if desired)

1. 1.tn a large heavy bottom pot orange chicken and all the other ingredients for the broth, cover with water, bring to a boil, reduce the heat and simmer for 2 hours.rn2.thile cooking, skim fat and other particles from the top.
2. 3.tarefully remove the chicken, and strain the broth.rn4.teturn to the stove, add the lima beans, and cook on a low heat partly covered with a lid for about 45 minutes or until lima beans are tender.
3. 5.tn a separate pot cook the pasta al dente without salt, drain.rn6.tix in pasta, shredded chicken and the grated carrot for color; add spinach, the chopped herbs and tops of the scallions.rn7.timmer uncovered for 5 more minutes. If needed add some salt.
4. Serve in hot soup bowls.rn Pass the cheese and lemon wedges at the table.

chicken broth, chicken, cold water, onion, carrots, parsley roots, celery, allspice, peppercorns, kosher salt, parsley, beans, pasta, carrot, baby spinach, herbs, chicken, scallions, salt, romano cheese, lemon wedges

Taken from food52.com/recipes/11643-spring-chicken-noodle-and-fresh-lima-bean-soup (may not work)