Chicken Stew

2 lb.s boneless skinless chicken breast or thighs, diced
4 T. cooking oil
¼ c. flour
1 large onion, diced
2 celery stalks, diced
2 medium carrots, peeled and sliced
4 cups broccoli flowerets or snap pea pods.
2 cups water
4 cups red potatoes cut into fourths
2T. parsley flakes
½ t. black pepper
½ t. salt
8 cups chicken broth
Spray a large stock pot with nonstick spray. Heat 2 T .oil in skillet. Add chicken and cook over medium heat for 2 to 3 minutes or until tender and no pink remains. Transfer to a platter; keep warm. In the large pot, heat 2T. oil. Add onion, celery, and carrots. Cook over medium heat until onions are tender. Add flour to vegetables. Stir until coated. Add chicken, water, potatoes, parsley flakes, pepper, salt and chicken broth. Bring to boil. Reduce heat and simmer for 30 minutes or until potatoes are tender uncovered. Add broccoli or pea pod and cook 5 minutes uncovered. Serves 8.