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Farmer's Chicken Stew

Yield 5 quarts or 15 to 18 servings


  • 1 (2 1/2- to 3-pound) broiler-fryer, cut and skinned
  • 1 small cabbage, finely shredded
  • 12 large tomatoes, peeled and sliced
  • 2 medium onions, chopped
  • 4 large potatoes, peeled and cubed
  • 3 cups frozen cut okra
  • 2 (17-ounce) cans whole kernel corn, undrained
  • 3 quarts water
  • 1 tablespoon salt
  • 1/2 teaspoon pepper
  • 1/8 teaspoon red pepper

How to Make It

  1. Combine chicken with remaining ingredients in a large Dutch oven, stirring well; cover and simmer 1 hour.

  2. Remove soup mixture from heat; set aside. Remove chicken from mixture; cool. Remove chicken from bones; chop meat into bite-size pieces.

  3. Return chopped chicken to soup mixture. Heat thoroughly, stirring occasionally, before serving.

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