Chicken Pot Pie Soup

1/4 cup wheat flour (to make gluten-free use 2 tbsp cornstarch instead) (orignal regular 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 classic mixed vegetables (peas, carrots, green beans, corn)
1 potatoes, peeled and cubed small (original 2)
24 oz cooked chicken breast, diced small (original 16)
salt

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.



Serving Size: Makes 4 good sized servings

Number of Servings: 4

Recipe submitted by SparkPeople user KYLAR_STERN.