Instructions: 1. Combine chicken, chicken broth, water, onions, celerey, green pepper, garlic, Worcestershire sauce, thyme, hot pepper sauce, tomatoes with liquid, salt and pepper; bring to a boil. Reduce heat; cover and simmer 1 hour.

2. Remove chicken with a slotted spoon to a platter and cool. Remove meat from bones; tear into large pieces and return to Dutch oven. Discard skin and bones. Add corn, lima beans and okra. Return to a simmer and cook 30 minutes.

NOTES : Weve cut the fat and calories from this classic chicken stew and kept all the fixings in one pot.

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