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Cook chicken in 3 quarts of water until cooked through but not tender. Remove from water and allow to cool. Add tomatoes and onions to broth and simmer slowly. Shred chicken into bite sizes by pulling apart and return to broth. Add beans and potatoes and cook until just tender. Add okra and cook until okra begins to break up. Add corn and simmer for half an hour. Add seasonings.
Source: adapted from The Williamsburg Cookbook
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