3 boneless skinless chix breasts chunked
1 cup chopped celery
Brown in a big pot with oliveoil
add chopped carrots,2T sugar,salt and pepper to taste 1 pinch taragon,1/2 tsp garlic powder
chix stock or water and chix soup base to cover meat and vegies
simmer till carrots are almost done then add
1 bag mixed vegies(corn,carrots,peas and green beans)
keep simmering till vegies are done
then add 1/4 cup non dairy coffee creamer
thicken with corn starch and water
serve with bisquits or i have poured in a cassorole and topped with bisquits or pie crust like a pot pie. and baked. you can change the amounts of vegies and meat using more or less according to how many you are serving.
I am enough!