Chicken and Vegetable Stew

Bring broth to a boil in a Dutch oven over medium-high heat. Add chicken, onion, celery, and return to a boil. Reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken from pan and let cool slightly.

Remove chicken from bones, discarding bones; shred chicken.

Add corn, lima beans, tomatoes ketchup, ham, sugar, vinegar, Worchestershire, hot sauce and marjoram. Add the chicken back to the pot. Bring to a boil; reduce heat and simmer stirring occasionally, 30 minutes or until beans are tender.