Chicken Soup with Celery and Potatoes
Rinse chicken breasts, pat dry and chop. Rinse, trim and cut celery into pieces. Peel and chop potatoes. Peel and coarsely chop onion. Fry chicken in hot oil. Add celery and onion and sauté until translucent, 1-2 minutes. Season with salt and pepper and sprinkle with the cornmeal.
Add potatoes, milk and broth. Simmer, stirring occasionally, about 15 minutes. If needed, add additional broth. Season with salt and pepper and serve with bread if desired.