Chicken Brunswick Stew

• 1/4 cup butter, cubed
• 2 medium onions, chopped
• 6 cups chicken broth, divided
• 5 cups cubed cooked chicken
• 1 package (16 ounces) frozen corn, thawed
• 1 package (16 ounces) frozen lima beans, thawed
• 4 medium potatoes, peeled and diced
• 3 cans (14-1/2 ounces each) diced tomatoes, undrained
• 2 celery ribs, chopped
• 1 cup water
• 1/4 teaspoon each dried basil, marjoram and thyme
• 1/4 teaspoon hot pepper sauce
• 1 tablespoon cornstarch

1. In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
2. Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

butter, onions, chicken broth, chicken, frozen corn, beans, potatoes, tomatoes, celery, water, basil, hot pepper sauce, cornstarch

Taken from www.tasteofhome.com/recipes/chicken-brunswick-stew/ (may not work)