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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
4 (4-ounce) skinned, boned chicken breast halves |
2 cups water |
2 tablespoons chopped fresh parsley |
1/2 teaspoon salt |
2 teaspoons minced fresh thyme |
2 bay leaves |
1 1/2 cups cubed potato |
1 cup sliced celery |
1 cup chopped onion |
1 (14 1/2-ounce) can no-salt-added whole tomatoes, undrained and chopped |
1 (10-ounce) package frozen lima beans, thawed |
1 (10-ounce) package frozen whole-kernel corn, thawed |
2 teaspoons low-sodium worcestershire sauce |
3/4 teaspoon pepper |
1/4 teaspoon garlic powder |
1/4 teaspoon hot sauce |
Directions:
1. Combine first 6 ingredients in a large Dutch oven. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until chicken is tender.
2. Remove chicken from broth; skim fat from broth, reserving broth. Remove and discard bay leaves. Shred chicken, and return to Dutch oven. Add potato and next 5 ingredients to Dutch oven, stirring well. Add Worcestershire sauce and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally.
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