Country Chicken & Vegetable Stew

Serves 8
Serving size 1 ½ cups
10 cups Water
3 ¼ tablespoons better than bullion chicken-less base®
3 ½ tablespoons cornstarch
4 cloves garlic, peeled
¾ cup celery, diced 1/8”
1 ¼ cups yellow onion, diced 1/8”
1 carrot, sliced ¼”
¾ cup kernel corn
2 ¼ cups russet potatoes, diced
2 teaspoons ground garlic powder
2 teaspoons ground onion powder
¼ teaspoon ground black pepper
1 teaspoon thyme, chopped
2 ½ cups grilled chicken, diced
3 ½ tablespoons lemon juice
Using a soup pot, bring water and chicken-less base to a boil over high heat. Add all ingredients except the cornstarch and chicken. Reduce heat to medium. Allow ingredients to simmer. Once potatoes are tender or about 45 minutes, bring liquid back up to a boil. Add cornstarch slurry. To make a slurry, the ratio between water and cornstarch is a 1:1. Mix 3 ½ tablespoons of water with 3 ½ tablespoons of cornstarch. Stir until they are well mixed. Add slowly to the pot and continually stir while adding the slurry mix. Grill chicken until it is fully cooked. Then dice into bite sized pieces and add to the soup. Once added, remove from heat. This will be ready to serve. Use an 8oz. measuring cup to portion out the stew. Each person will get 1 ½ cups of stew.
Per Serving: 244 calories, 5 grams fat, 20 grams protein, 29 grams carbohydrates, 2 grams dietary fiber