Chicken Vegetable stew

Today I made a very large stock pot of chicken stew. Here are my directions:

Ingredients: Chop or prepare the ingredients below (adding to or deleting to your taste), cover with water and boil until tender.

• One portion each of cooked chicken & one portion of chicken broth. *Option: This is roughly one or two cans of pre-cooked chicken or 2 chicken breasts and one 14 ounce can of chicken broth. You could also use beef instead!
  
• 2 diced stalks of celery
• 5 diced carrots
• 7 potatoes peeled and diced
• 1/4 of a red (or white) cabbage, diced
• 1 can of kernel corn
• 1 small can of mushrooms
• 4 tomatoes, peeled and diced *option: you can use a can of diced tomatoes
• Season with salt, pepper, dry onion powder, & dry garlic powder
  

After the above ingredients have cooked to tender add:

• 1/2 - 1 cup of sour cream, or plain yogurt, or milk, or a can of cream of chicken soup!
  
• 4 tablespoons of cornstarch: Get 1 cup of cold water and mix in the cornstarch well before pouring into the pot (after all ingredients are cooked and water is boiling)
• 1 cup of dry rice, cooked according to directions. Dump this in any time after the veggies are tender.
  

This makes a giant pot of chicken stew. If you think it is too much you can adjust by halving the ingredients, or sharing with friends and family!

I usually take all leftovers and freeze into single serving sized portion containers to heat up later for lunches!