This is our go-to comfort-meal soup when the weather starts to get cold. I always serve it with Jiffy cornbread.
BRUNSWICK STEW
1 pkg boneless chicken breasts (or one small whole chicken if you like dark meat too)
1 large onion, chopped coarsely
1 green pepper, chopped coarsely
1 large can (46 oz) chicken broth
1 large (28oz) can diced tomatoes (with the juice)
3 T Worcestershire Sauce, then taste
a few drops of Tabasco (start slowly and add to taste - it gets spicy fast!)
1 32 oz carton chicken broth +
Chicken Bouillon (I use Knorr) to taste (1 or 2 cubes), if desired
16 oz pkg frozen baby lima beans
32 oz pkg frozen corn (I use about 3/4 of the bag)
1/4 cup fresh chopped parsley
In a large pot, gently boil the chicken until thoroughly cooked.
While it cooks, saute the onion and pepper in a little butter or margarine.
When the chicken is ready, remove it from the broth, then strain the broth. (I use a coffee filter to line a colander/strainer.) Wash the pot, and pour the broth back in. Add the carton of chicken broth and water to fill an 8 qt pot about 2/3 full, then add chicken bouillon to taste.
When it’s cool enough to handle, cut the chicken into bite-sized pieces and add these to the broth. Add the onion, pepper, and can of tomatoes (with the juice) to the broth.
Season to taste, first with the Worcestershire, then with the Tabasco. Allow the soup to simmer at a slow boil for about an hour and a half. Keep adding water so that when the soup is finished (after adding the vegetables below), you will have about 7 quarts.
When the chicken is tender, add the lima beans and parsley. Continue cooking for about 20 minutes. Add the corn. Cook for about 10 minutes more, then serve.
(This soup is pretty hearty as soups go - a serving should give you the impression of about ½ broth to ½ pieces of vegetables/chicken)
