Chicken-and-Vegetable Stew |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
1 (32-ounce) container fat-free chicken broth |
4 skinned, bone-in chicken breast halves (about 2 1/4 pounds) |
1 medium onion, chopped |
2 celery ribs, chopped |
1 (14-ounce) package frozen white corn |
1 (16-ounce) package frozen baby lima beans |
1 (14 1/2-ounce) can crushed tomatoes |
1/3 cup ketchup |
1/4 cup chopped country ham |
1 tablespoon sugar |
3 tablespoons red wine vinegar |
1 teaspoon worcestershire sauce |
1/2 to 1 teaspoon hot sauce |
1 teaspoon dried marjoram |
Directions:
1. 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.
2. Remove chicken from bones, discarding bones; shred chicken.
3. Add corn, next 9 ingredients, and chicken to Dutch oven. Bring to a boil; reduce heat, and simmer, stirring occasionally, 30 minutes or until beans are tender.
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