|Whole chicken||1 , with excess fat removed|
|Parsley sprigs||5 Large|
|Bay leaf||1 , crumbled|
|Low sodium chicken broth/Water||4 Cup (64 tbs)|
|Ground poultry seasoning||1 1⁄2 Teaspoon|
|Ground sage||1 1⁄2 Teaspoon|
|Carrots||2 Medium, peeled and sliced 1 inch thick|
|All purpose potatoes||2 Medium, peeled and cut into 1 inch cubes|
|Low sodium tomatoes||1 Can (10 oz), with their juice|
|Yellow onion||1 Medium, chopped|
|Lima beans||1 Cup (16 tbs) (Use Fresh Or Frozen)|
|Whole kernel corn||1 Cup (16 tbs), frozen (Use Fresh Or Frozen)|
|Black pepper||1⁄2 Teaspoon|
Place the chicken and giblets in a 6 quart Dutch oven.
Tie the parsley, peppercorns, and bay leaf in cheesecloth and add to the pot along with the chicken broth and 1/2 teaspoon each of the poultry seasoning and sage.
Bring to a boil, then adjust the heat so that the liquid bubbles gently; cover and simmer for 1 hour or until the chicken is tender.
Transfer the chicken and giblets to a platter; skim any fat from the broth.
Add the carrots, celery, potatoes, tomatoes, onion, lima beans, and another 1/2 teaspoon each of the poultry seasoning and sage to the pot; cover and simmer for 30 minutes, stirring occasionally.
Meanwhile, remove and discard the chicken skin and bones.
Cut the meat and giblets into bite size pieces, return to the pot, and add the corn.
Simmer, covered, for 30 minutes, stirring occasionally.
Stir in the pepper and remaining poultry seasoning and sage.
Discard the cheesecloth bag.
Ladle into soup bowls and serve with Old fashioned Cornbread, and Confetti Coleslaw,