Mom’S Brunswick Stew

• 1 whole Chicken, Cut Up
• Salt
• Pepper
• 1 bunch Celery
• 1 bag Frozen White Corn (14-16 Ounce)
• 1 bag Frozen Tiny Lima Beans (14-16 Ounce)
• 5 whole White Potatoes
• 1 whole Yellow Onion
• 2 cans (15 Oz. Size) Diced Tomatoes
• 1/2 teaspoons Sugar
• 4 Tablespoons Tomato Paste
• Worcestershire Sauce
• Hot Sauce

1. Get a whole chicken cut up with bones and skin still on. Throw away the giblets and gross stuff. Rinse the chicken put in large pot cover with water several inches over top of chicken. Add a couple shakes of salt pepper and couple celery tops and bring to a boil for 1 hour.
2. Remove chicken and celery pieces. Remove chicken meat from bones and nasty stuff cut or tear into chunks and return to your broth.
3. Add 1 frozen bag of white shoe peg corn 14 to 16 oz. 1 frozen bag of tiny lima beans, 5 peeled cubed white potatoes (not baking potatoes), diced yellow onion, 2 cans of tomatoes (diced is ok but not with seasonings added), 1/2 tsp sugar, 3-4 tablespoons tomato paste and several good shakes of the Worcestershire bottle and couple drops of hot sauce.
4. Cook and cook and cook until yummy (I've found that simmering on medium heat for 4-6 hours is perfect).

chicken, salt, pepper, celery, frozen white corn, beans, potatoes, onion, tomatoes, sugar, tomato paste, worcestershire sauce, hot sauce

Taken from tastykitchen.com/recipes/soups/mome28099s-brunswick-stew/ (may not work)