I have a new favorite cook book, The New Soup Bible by Anne Sheasby. Here's a recipe from that book. Fantastic, full of flavor. I made minor changes like using frozen corn instead of cobs.
3c chicken stock (I may have added more, but I don't remember)
4 boneless, skinless chicken breasts
2 onions, chopped
4oz chopped bacon (I probably used more.... I mean, it's bacon, right?)
4 cobs corn (or frozen equivalent)
1 1/4c milk
14oz can lima (butter) beans, drained
3 tbsp shopped fresh parsley
salt and pepper, to taste
Bring the chicken stock to boil in a large pan. Add the chicken and bring back to a boil. Reduce heat and cook 12-15 minutes. Remove with a slotted spoon and set aside to cool. Reserve the stock.
Melt the butter in a pan. Add the onions and cook 4-5 minutes until softened but not brown.
Add the bacon and cook for 5-6 minutes, until beginning to brown. Sprinkle in the flour and cook for one minute, stirring continuously.
Gradually stir in the hot stock and bring to a boil, stirring until thickened. Remove from heat.
Add the corn and half the milk. Cook for 12-15 minutes until corn is tender.
Cut the chicken into bite-size pieces and stir into the soup. Stir in the beans and remaining milk. Cook for another five minutes. Stir in parsley and season with salt and pepper.