INGREDIENT S :
• 1 / 4 cup flour *
• 2 cups water
• 4 cups fat free milk
• 1 large celery stalk , chopped
• 1 / 2 medium chopped onion
• 8 oz sliced baby portabella mushrooms
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen mixed vegetables ( peas , carrots , green beans , corn )
• 2 potatoes , peeled and cubed small
• 16 oz cooked chicken breast , diced small
• salt
* to make gluten-free use 2 tbsp cornstarch instead
DIRECT IONS :
1 . Create a slurry by combining 1 / 2 cup of the cold water with flour in a medium bowl and whisk until well blended . Set aside .
2 . Pour remaining water and milk into a large pot and slowly bring to a boil .
3 . Add celery , onion , mushrooms , chicken bullion , thyme , fresh pepper , frozen vegetables and return to a boil .
4 . Partially cover and simmer on low until vegetables are soft , about 20 minutes .
5 . Remove lid , add potatoes and cook until soft , about 5 minutes . 6 . Add chicken , and slowly whisk in slurry .
7 . Cook another 2-3 minutes , until soup thickens , adjust salt and pepper to taste and serve .
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