5 chicken breasts, skinned & boned
2 tbsp. butter
2 tbsp. flour
1 med. onion, quartered
1 stalk celery, lg. chop
1/2 bell pepper, lg. chop
2 med. zucchini, lg. chop
4 carrots, lg. chop
1 med. red potato with skin, lg. chop
1/4 c. parsley
2 c. chicken broth
1/2 tsp. basil or thyme
Pepper

Cut chicken into bite size pieces. Place in bag with flour and shake. Brown chicken in butter. Add broth and all vegetables and seasonings. Simmer until carrots and potatoes are done (cooked but firm). If broth is too thin thicken with 1 tablespoons cornstarch and water and cook a few minutes more.