2 lbs. boneless chicken breasts, cubed
3/4 c. flour
1/2 tsp. salt
Dash of pepper
1/4 c. butter
1 med. onion, sliced
2 stalks celery, sliced 1/4 inch
2 cans Campbell's chicken broth
1 tsp. thyme
2 tbsp. ketchup
3-4 potatoes, peeled and cubed
2-3 carrots, peeled and sliced 1/4 inch thick

Toss chicken with flour, salt, and pepper. Brown chicken in large skillet with the melted butter (Crisco can be used also). Place chicken in large pot with chicken broth. While sauteing the celery and onion for 3 minutes, add the remaining ingredients. Bring to boil on top of stove. Cover and simmer 15 minutes or 1/2 hour until vegetables are tender. Serves 6.