Ingredients
The following ingredients have 6 Servings
- ¼ cup all-purpose flour
- 2 cups water
- 4 cups fat free milk
- 1 stalk celery (diced)
- 1 onion (diced)
- 1 (10 ounce) package frozen mixed vegetables ((peas, carrots, green beans, corn))
- 3 russet potatoes (peeled and cubed)
- 8 ounces fresh mushrooms (sliced)
- 2 chicken bouillon cubes
- 1 pinch thyme
- 2 boneless, skinless chicken breasts (cooked and cubed)
- salt and pepper (to taste)
Instruction
- In a small bowl, whisk together flour and 1/2 cup of the water until blended. Set aside.
- Pour remaining water and milk into a large pot and bring to a boil. Add celery, onion, frozen vegetables, potatoes and mushrooms.
- Bring to a boil then simmer on low until vegetables are soft, about 20 minutes. Add bouillon, thyme, chicken and salt and pepper. Whisk in slurry. Stir and cook another 2-3 minutes until soup thickens.
