Chicken-And-Vegetable Stew

• 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

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.

chicken broth, onion, celery, frozen white corn, beans, tomatoes, ketchup, country ham, sugar, red wine vinegar, worcestershire sauce, hot sauce, marjoram

Taken from www.myrecipes.com/recipe/chicken-and-vegetable-stew (may not work)