Combine first 3 ingredients in a large pot and bring to boil. Cover and reduce heat and simmer 1 hour or until chicken is done and falling from bones. (An alternative method is to cook the chicken in a crockpot overnight, but do not add water.) Remove chicken from broth, reserving broth and cool chicken completely. Remove skin and bones from cooled chicken and coarsely chop meat.
Combine 2 quarts reserved chicken broth, chopped chicken and all remaining ingredients in a large stock pot or Dutch oven. Cover and simmer at least 2 hours or until mixture is of desired consistency, stirring often. Discard bay leaf before serving.
May be served over rice; but always with cornbread.
Yield: 1 gallon