One-Pot Brunsick Stew
| Yield: | 8 Servings |
| Categories: | Chicken, Soups |
| 1 | Roasting chicken; skinned & cut up | |
| 2 | cn | (13 3/4 or 14 1/2 oz) chicken broth |
| 2 | c | Water |
| 2 | md | Onions; chopped |
| 2 | c | Celery; chopped |
| 1 | c | Green bell pepper; chopped |
| 1/4 | c | Fresh parsley; chopped |
| 1 | Clove garlic; minced | |
| 3 | tb | Worcestershire sauce |
| 1 | ts | Thyme |
| 1 | ts | Hot pepper sauce |
| 1 | cn | (28 oz) tomatoes; liquid reserved, chopped or 4 ripe tomatoes,, peeled and chopped |
| 1 | ts | Salt |
| 1/2 | ts | Freshly ground pepper |
| 1 | Bag; (16 oz) frozen whole-kernel corn | |
| 1 | pk | (10 oz) frozen lima beans |
| 1 | pk | (10 oz) frozen cut okra |
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