8-Chicken Thighs (boiled and deboned) Save drippings for use as broth/stock 2-cups each of diced: carrots, celery, red potatoes, red onion, stewed tomatoes, squash, cabbage, whole kernel corn, large butter beans 2-cloves garlic 1-Bay leaf Salt and Pepper to taste
Boil deboned chicken in 4-cups of water in a large pot. Dice all vegetables. Saute red onion, cabbage and celery.
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