1/2  cup           all-purpose flour
   2      cans          (14.5 oz.)ready to serve chicken broth
   2      medium        onions -- sliced
   2      medium        carrots -- sliced
   4                    new potatoes -- unpeeled, cubed
   1      teaspoon      curry powder
   2      cloves        garlic -- minced
   4                    boneless skinless chicken breast halves -- cut in
1/2" pieces
     1/2  cup           frozen corn
     1/2  cup           frozen sweet peas
Lightly spoon flour into measuring cup; level off.  In small bowl,
combine flour and 3/4 cup of the broth; blend well.  Set aside.
In nonstick Dutch oven or large saucepan, combine remaining broth,
onions, carrots, potatoes, curry powder and garlic.  Bring to a boil.
Reduce heat; cover and simmer 10 minutes.
Add chicken, corn and peas; cook over medium-low heat for 5-7 minutes or
until chicken is no longer pink.  Blend in flour mixture.  Cook and stir
over medium heat just until bubbly and thickened.
Makes 4 servings--380 calories--35 calories from fat--4 grams fat.