1 (5-6 lb.) stewing chicken or 2 (2 1/2 - 3 lb.) fryers, cut up
8 c. water
1 tsp. salt
8-10 med. potatoes, peeled & cubed
2 (16 oz.) cans tomatoes, cut up
1 tsp. dried parsley flakes
1 tsp. dried basil, crushed
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
2 (16 oz.) cans whole kernel corn, drained
1 (16 oz.) can lima beans, drained

In an 8 quart stock pot combine chicken, water and the 1 teaspoon salt. Bring to boiling; reduce heat. Simmer, covered, until chicken is tender. (About 1 hour for stewing chicken and 45 minutes for fryer.) Remove from pot. Chill the stock 6 hours or overnight. Chill chicken. Use a spoon to lift off the solidifed fat from surface of stock. Remove meat from bones. Discard skin and bones. Cut meat into bite size pieces; set aside.

Combine potatoes, undrained tomatoes, parsley flakes, basil, oregano, 1/2 teaspoon salt and pepper with stock in Dutch oven. Bring to boiling, reduce heat. Simmer, covered for 20 minutes or until potatoes are tender. Stir in chicken, corn and lima beans. Simmer for 20 minutes more. Season to taste. Makes 15 servings.

Nutrition Information Per Serving: 119 calories, 15 gram protein, 29 gram carbohydrate, 3 grams fat, 33 mg cholesterol, 455 mg sodium, 680 mg potassium, 4 grams dietary fiber.