Portion Size: 1 ½ cups 

Ingredients: Yields: 8 servings

Ingredients	Notes:
2 1/2 lbs. boneless skinless chicken breast or thighs	Diced.
4 tablespoons cooking oil
¼ cup flour
1 large onion	Washed, peeled and diced.
2 celery stalks	Washed, trimmed and diced.
2 medium carrots	Washed, peeled and sliced.
4 cups broccoli florets or snap pea pods	Washed and trimmed
2 cups water
4 cups red potatoes	Washed, trimmed and cut into fourths.
2 teaspoons parsley flakes
½ teaspoons black pepper
½ teaspoons salt
8 cups low salt chicken broth

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	Spray a large stockpot with nonstick spray.  Heat 2 tablespoons oil in skillet.
2	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.
3	In the large pot, heat 2 tablespoons oil. Add onion, celery, and carrots. Cook over medium heat until onions are tender.
4	Add flour to vegetables. Stir until coated.
5	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.	Cook until internal temperature reaches 165°F.
6	Add broccoli or pea pod and cook 5 minutes uncovered.