New England Chicken Stew

• 1 lb. boneless chicken or 1 1/2 to 2 lb. bone in
• 1 small onion, chopped
• 4 large potatoes, diced
• 3 carrots, sliced
• 1 c. celery, chopped
• 1 c. mushrooms (optional)
• 2 chicken bouillon cubes
• 3 Tbsp. cornstarch
• 1 1/2 c. cold water
• 1 Tbsp. sugar
• Mrs. Dash seasoned salt
• pepper
• oregano
• curry powder

1. Cover chicken with water and boil until done.
2. Take chicken out of broth to cool.
3. While chicken is cooking, peel and cut up vegetables.
4. Cook vegetables in broth until tender.
5. Cut chicken up and put in vegetables.
6. (If you want this to be low-fat, take skin and fat off chicken before you cook it and add 2 chicken bouillon cubes.)
7. When vegetables are almost done, mix 1 1/2 cups cold water with cornstarch and sugar.
8. Add to mixture and stir gently.
9. Season to taste.
10. Enjoy.

boneless chicken, onion, potatoes, carrots, celery, mushrooms, chicken bouillon cubes, cornstarch, cold water, sugar, salt, pepper, oregano, curry powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=187202 (may not work)