Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder.
Transfer 5 cups chicken broth to a large stock pot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, 3 hours.
Ladle stew into individual bowls, and serve hot.