6 split chicken breasts or 1 sm. turkey breast
4 c. water
2 tsp. salt
6 potatoes
3 stalks celery
2 tbsp. parsley flakes
1/4 c. skim milk
2 chicken bouillon cubes
1 tsp. pepper
1 onion
6-7 carrots
3 tbsp. cornstarch

Simmer chicken with water, bouillon, salt, and pepper for an hour or until tender (turkey will take longer). Remove meat from pan. Add chopped vegetables, parsley, and simmer. Remove chicken from bones. Put chicken back in pot after vegetables are cooked, 30-45 minutes. Mix cornstarch with water; add to pot, stirring in gradually. Bring to a boil to thicken gravy.