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.
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.
To Freeze: Place 2 cups stew in each of 4 labeled heavy-duty, zip-top plastic bags. Freeze up to 1 month.
To Serve Two: Thaw 1 (2-cup) bag in refrigerator or microwave oven. Place stew in saucepan, and cook over medium heat until thoroughly heated, stirring occasionally.