Chicken Vegetable Stew

Skinless boneless chicken, I used thighs

1-2 quarts chicken broth or stock. If you don’t have that use water with about 2-3 chicken bullion cubes

Salt, pepper, onion and garlic powders

1 half bag wide egg noodles

2 tbsp cornstarch

Green onions chopped

I cup frozen corn

1 cup frozen peas

Add your chicken to a pot and pour in your broth. Add the seasonings, including the bullion cubes if using them, to taste. Poach your chicken on medium/low heat til done. Remove chicken from liquid. Add a little more liquid if necessary. Bring broth to a boil and add the noodles.

When noodles are done, add the chicken back chopped or not. Make a slurry with the cornstarch and a little water. Add in and stir til it boils and thickens. Add the peas and corn and finish with the green onions.