3 pounds boneless chicken (thighs and breasts), cubed
1/2 pound cabbage, shredded
1/2 bunch celery, chopped
1/2 pound carrots, chopped
1 (15-ounce) can diced tomatoes
1 pound red potatoes, chopped
1/2 pound green beans, chopped
1/2 pound corn kernels
1/2 pound green peas
1 1/2 cups chicken broth
2 tablespoons lemon juice
1 1/2 teaspoons soy sauce
Salt and pepper, to taste
In a large heavy-bottom pot or Dutch oven, add beef, 1/2 pound of the chopped onion, bay leaves, and salt and pepper, to taste. Add water until the pot is a third full. Bring the contents to a simmer, and cook for 30 minutes. Skim the surface of excess fat as needed.
Add chicken, and pour in more water as needed until the meat is submerged. Simmer for another 2 hours.
Add the remaining 1/2 pound of the chopped onion, cabbage, celery, carrots, tomatoes, potatoes, green beans, corn and green peas. Return the stew to a simmer. Add enough chicken broth to flavor the stew. Simmer for an additional 2 hours.
Season the stew with lemon juice, soy sauce, and salt and pepper before serving.
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