Chicken and Vegetable Stew
Verified by stevemur
|32 ouncesfat-free chicken broth|
|4 skinned, bone-in chicken breast halves; (2 1/4 pounds)|
|1 mediumOnion; chopped|
|2 Ribscelery; chopped|
|14 ouncesfrozen white corn|
|16 ouncesfrozen baby lima beans|
|14 1/2 ouncescrushed tomatoes|
|1/4 cupcountry ham; chopped|
|3 tablespoonsred-wine vinegar|
|1 teaspoonWorcestershire sauce, hot sauce and dried marjoram|
Chicken and Vegetable Stew Preparation
1. Boil broth in Dutch oven over medium-high heat. Add chicken, onion, celery. Return to boil. Reduce heat. Simmer 30 minutes. Remove chicken from pan. Let cool slightly. Remove bones and discard. Shred chicken.
2. Add corn, beans, tomatoes, ketchup, ham, sugar, vinegar, Worcestershire, hot sauce, marjoram and chicken to pan. Boil. Reduce heat. Simmer 30 minutes.
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