Chicken Succotash Soup
|Olive oil/Vegetable oil||1 Tablespoon|
|Yellow onion||1 Large, coarsely chopped|
|Broiler fryer with giblets||1 , cut into 8 pieces|
|Dried marjoram||1 Teaspoon, crumbled and tied in cheese cloth|
|Dried thyme||1 Teaspoon, crumbled and tied in cheese cloth|
|Chicken stock/Canned chicken broth, or water||4 Cup (64 tbs) (Basic)|
|Black pepper||1⁄4 Teaspoon|
|Fresh lima beans/1 package of 10 ounces frozen baby lima beans||2 Cup (32 tbs)|
|Fresh corn kernels/1 package of 10 ounces frozen corn kernels||2 Cup (32 tbs)|
|Half and half/Light cream||1 Cup (16 tbs)|
|Minced parsley||1⁄3 Cup (5.33 tbs)|
Heat the oil in a large saucepan or 5-quart Dutch oven over moderate heat for 1 minute.
Add the onion and saute, stirring occasionally, until slightly softened about 3 minutes.
Do not brown.
Add the chicken, giblets, cheese- cloth bag, stock, salt, and pepper to the saucepan, and bring to a boil over high heat.
Reduce the heat to low, cover, and cook until the chicken is no longer pink on the inside about 30 minutes.
Transfer the chicken to a plate.
Remove the cheesecloth bag and giblets, then skim the fat from the stock.
When the chicken is cool enough to handle, remove the skin and bones and cut the meat into bite-size pieces.
Meanwhile, add the lima beans to the stock and bring to a boil overhigh heat.
Reduce the heat to moderate, cover, and cook for 10 minutes.
Add the corn, return the stock to a boil, cover, and cook for 1 minute.
Add the chicken and half-and-half, cover, and simmer until just heated through.
Stir in the parsley and adjust the salt and pepper to taste.
Ladle the soup into bowls