Southern Chicken Stew
4 cups chicken broth
4 skinless, boneless chicken breasts
1 medium onion, chopped
2 celery stalks, chopped
1 (14-oz) package frozen white corn
1 (16-oz) package frozen baby lima beans
1 (14½-oz) can crushed tomatoes
1/3 cup ketchup
¼ cup chopped, smoked ham
1 Tbsp red wine vinegar
1 tsp Worcestershire sauce
½ to 1 tsp hot sauce
1 Tbsp fresh marjoram leaves
Preparation: Serves 8
Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion and celery and return to a boil. Reduce heat, and simmer 30 minutes or until chicken is tender.
Remove chicken from pan, and let cool slightly. Shred chicken.
Add corn, all remaining ingredients and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.