2 T. cornstarch
1 can 14 1/2 oz. Swanson Natural Goodness Chicken Broth
1/2 tsp. dried thyme leaves crushed
1/8 tsp. pepper
12 small new potatoes (about 1 1/4 lbs.) cut into quarters.
2 medium carrots cut into 1 inch pieces.
2 celery stalks cut into 2 inch pieces
Mix cornstarch and 1/4C broth until smooth. Then set aside.
In skillet, mix remaining broth, thyme, pepper, potatoes, carrots and celery. Heat to a boil. Cover and cook over low heat 20 minutes or until vegetables are tender.
With slotted spoon remove vegetables to a serving dish. Stir reserved cornstarch mixture and add to the skillet. Cook until mixture boils and thickens.
Serve over vegetables. Serves 4.