Chicken and Vegetable Stew

Ingredients

• 1 (32 oz) container fat free chicken broth
• 4 skinned, bone-in chicken breast halves (about 2 1/4 pounds)
• 1 med onion, chopped
• 2 celery ribs, chopped
• 1 (14oz) pkg frozen white corn
• 1 (16oz) pkg frozen baby lima beans
• 1 (14 1/2 oz) can crushed tomatoes
• 1/3 cup ketchup
• 1/4 cup chopped country ham
• 1 Tbl sugar
• 3 Tbl red wine vinegar
• 1 tsp Worchestershire Sauce
• 1/2 to 1 tsp hot sauce
• 1 tsp dried marjoram

Directions

Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, 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.

Remove chicken from bones, discarding bones; shred chicken.

Add corn, lima beans, tomatoes ketchup, ham, sugar, vinegar, Worchestershire, hot sauce and marjoram. Add the chicken back to the pot. Bring to a boil; reduce heat and simmer stirring occasionally, 30 minutes or until beans are tender.