Brunswick Stew - cooking recipe

Ingredients

2 chickens (4 to 5 lb. each)
8 c. chicken broth
2 sticks margarine
2 cans lima beans, chopped
2 cans garden peas, drained
2 cans carrots, drained
4 lb. potatoes, chopped
2 cans creamed corn
2 qt. tomatoes
1 bottle ketchup
1 c. Minute rice, cooked

Preparation

Cook chickens until done.
Remove chicken from bones.
Do not use skins, gizzards or livers.
Strain chicken broth.
Put 8 cups of the broth in a very large pot.
Add lima beans, garden peas, finely chopped carrots, mashed tomatoes and chicken which has been chopped into small pieces.
Cook for 1 1/2 hours on medium heat, stirring often to keep from sticking.
Reduce liquids about 1 inch by cooking.
Add potatoes that have been cooked and drained.
Add creamed corn and cooked rice.
Turn heat to medium-high and cook for 20 minutes, stirring constantly.
If stew doesn't thicken, add a little white sauce (flour and water).
Remove from heat.