Ingredients
1/4 cup butter, cubed2 medium onions, chopped6 cups chicken broth, divided5 cups cubed cooked chicken1 package (16 ounces) frozen corn, thawed1 package (16 ounces) frozen lima beans, thawed4 medium potatoes, peeled and diced3 cans (14-1/2 ounces each) diced tomatoes, undrained2 celery ribs, chopped1 cup water1/4 teaspoon each dried basil, marjoram and thyme1/4 teaspoon hot pepper sauce1 tablespoon cornstarch
Preparation
In a stockpot, melt butter. Add onions; saute until tender. Stir in 5 cups broth, chicken, corn, beans, potatoes, tomatoes, celery, water, herbs and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
Combine cornstarch and remaining broth until smooth; gradually stir into stew. Bring to a boil; cook and stir for 2 minutes or until slightly thickened.
