- 1/4 cup flour
- 2 cups water
- 4 cups fat-free milk
- 1 large celery stalk, chopped
- 1/2 medium chopped onion
- 8 oz baby portabella mushrooms (we skipped this!)
- 2 chicken bouillons
- fresh ground pepper
- pinch of thyme
- 10 oz frozen mixed veggies (peas, carrots, green beans, corn)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small
- salt/pepper to taste
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 (Stir and keep a close eye as to not burn the milk). Add celery, onion, mushrooms, bouillon, thyme, pepper, frozen veggies and return to a boil. Partially cover and simmer on low until veggies are soft, about 20 minutes. ( I recommend stiring frequently so you don't burn the milk, mine burned quickly!) 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.
Recipe courtesy of skinnytaste.com