Ingredients:
4 chicken breast halves
2 chicken bouillon cubes
1 onions, chopped
1 garlic cloves, minced
1/2 lb carrots, cut into bite-sized chunks
1/2 cup celery, sliced
2 white potatoes, peeled and cut into bite-sized chunks
1 sweet potatoes, peeled and cut into bite-sized chunks
1 cup frozen peas
2 tablespoons chopped parsley
onion powder
poultry seasoning
salt and pepper
4 tablespoons cornstarch
7 tablespoons cold water
Directions:
Put the chicken breasts in a stockpot, and cover with water.
Add chicken bouillon cubes.
To give the broth more flavor, you can add celery tops, onion chunks and parsley while the chicken cooks.
Par boil chicken until tender, about 45 minutes.
Remove chicken and celery tops, if added, from stockpot.
Add vegetables to pot along with all seasonings.
While vegetables are cooking, cut chicken into bite-sized pieces, and add to stock pot with vegetables.
Mix corn starch and water together and mix well.
When vegetables are cooked, about 20 minutes, bring to a rolling boil.
Slowly add corn starch mixture to stockpot, stirring constantly, until desired thickness is achieved.
Serve over rice, noodles, biscuits or mashed potatoes.
Servings: 6
Time preparation: 10 min.
Time total: 75 min.