Cut chicken into pieces and simmer it in 3 quarts of water for a thin stew or 2 quarts of water for a thick stew, until meat can easily be removed from bones. About 2 1/4 hours.

Add the raw vegetables to the broth and simmer, uncovered, until the beans and potatoes are tender. Stir occasionally to prevent scorching.

Add the chicken and seasonings (if canned vegetables are used, include juices and reduce water to 2 quarts for a thin stew and 1 quart for a think stew).