Chicken and Vegetable Stew

This stew was sooooo yummy!  Parker loved it, so it passes the kid test.  This is going in my rotation of recipes...you should make it this week!

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 (I used one thick slice of ham from the deli)
• 1  tablespoon  sugar
• 3  tablespoons  red wine vinegar
• 1  teaspoon  Worcestershire sauce
• 1/2  to 1 teaspoon hot sauce
• 1  teaspoon  dried marjoram

Preparation

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.

Remove chicken from bones, discarding bones; shred chicken.

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.