one head or 6 c bok choy 2 32oz cans stewed tomatoes 2 large or 2 c sliced onions 2 c sliced bellpepper 2 c sliced carrots 2 c sliced celery 2 chicken thighs or other preferred pieces of chicken 2 quarts water 1 tbsp thyme 1 tbsp rosemary salt and pepper to taste (lots of pepper is good)
boil chicken in water 30 minutes in large stock pot approx. 6 qt size, remove chicken from broth and debone, add chicken and all remaining ingredients to pot and reduce heat to low to med-low temp. Add more water if desired. Once everything is tender, you can freeze part of it for later. Keeps in the refrigerator for several days and is a great snack for when you are dieting. Sometimes I add some cooked brown rice to a bowl full when I have the rice left over. Overall its delicious and filling.Based on the amount of water, tomatoes, and cups of vegetables I estimate the number of servings to be about 18-20 one cup servings.