CHICKEN STEW

On a cold fall day, nothing beats fresh chicken stew!

About 3 tbsp olive oil in a deep pan/skillet
Add Chicken.. chopped small - cook till tender
Add Onion.. 1 medium... chopped small
When the onion is transparent,
Add fresh carrots.. I like them cut in 1/2 " pieces
When these are tender, add
4-6 coarsely cut potatoes
2 stalks celery chopped coarsely
10-12 fresh mushrooms cut in slices
1 head broccoli- just the tender florets- save the stalk for broccoli cheese soup!
The greens from a large green onion onion ..
1/4" slices of small zucchini and yellow squash
Toss in some fresh parsley

I keep it all moist with chicken broth.. and a few shots of garlic salt.
Ground pepper corns.. just a tad

The gravy for this is just the bouillon with a little corn starch.. you add this when all the veggies are cooked till tender.
Make sure the whole stew is near the boiling point before adding the corn starch/bouillon mix.
It will thicken just enough.

1 cup prepared chicken bouillon
2 tbsp corn starch

The directions aren't exact.. I add as I go.