Instructions: Steam chicken in 1 1/2 cup chicken broth. Remove breast meat and set aside.

Cut rutabaga in 1/8 inch slices about 3/4 inch long. Steam until tender with chicken broth and remove. Cut kielbasa in 1/2 inch chunks. Now, cut the chunks in half. Fry in lightly greased pan, remove and reserve the liquid. Cut potatoes and carrots in chunks. Steam these in the chicken broth till just cooked. Remove from stock(it should be good stock by now). Tear the breast into pieces. Shake flour and water together. Heat the liquid from the sausage, and add the mixed flour and water, stirring constantly until a thick consistency. Add the residual chicken stock. Now add all the ingredients to the stock. Season with salt and pepper to taste. Heat and stir gently until sauce coats everything. Serve and

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