Ingredients

The following ingredients have 6 Servings
  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water
  • 4 cups fat free milk
  • 1 large celery stalk (chopped)
  • 1/2 medium chopped onion
  • 8 oz sliced baby portobello mushrooms
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes (peeled and cubed small)
  • 16 oz cooked chicken breast (diced small)
  • salt

Instruction

  • 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.
  • Pour remaining water and milk into a large pot and slowly bring to a boil.
  • Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
  • Partially cover and simmer on low until vegetables are soft, about 20 minutes.
  • Remove lid, add potatoes and cook until soft, about 5 minutes.
  • Add chicken, and slowly whisk in slurry, stirring well as you add.
  • Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.