In a large kettle, combine chicken pieces, onion, celery, salt, and pepper. Add 3 cups water; bring to boiling. Reduce heat; cover and simmer about 1 hour or till chicken is tender. Remove chicken from broth. Skim fat from broth. When chicken is cool enough to handle, remove the skin and bones from chicken; discard skin and bones. Cube chicken; set aside. Stir tomato juice, corn, potato, mustard, Worcestershire sauce, chili powder, garlic powder, and cayenne pepper into the broth. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till potatoes are nearly tender. Stir in the cubed chicken. Cover and simmer about 5 minutes or till heated through. Season to taste with salt and pepper.
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