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BRUNSWICK STEW SOUP 2 large chicken breasts 2 cans Campbell's chicken broth 1 1/2 cans water (use soup cans to measure) 3 potatoes, cubed 1 onion, chopped 1 large can stewed tomatoes 1 (10 oz.) pkg. frozen baby lima beans 1 large can white corn salt and pepper to taste 1 tsp. sugar 2 slices bacon Fry bacon; brown chicken breasts in bacon fat. Drop into soup mixture. Put bacon slices on top of chicken in soup mixture. Cook on low for about 2 hours. Remove bacon and discard. Remove chicken from soup. After removing bones from chicken, chop chicken and return to soup. This soup is better the 2nd day. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!