[Ingredients]
1/4 cup flour/2tbsp cornstarch
2 cups water
4 cups fat free milk
1 large celery stalk, chopped
1/2 medium onion, chopped
8 oz baby portabella mushrooms, sliced
2 chicken bouillons
Pinch of thyme
10 oz frozen classic mixed vegetables (peas, carrots, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
Salt and pepper
[Steps]
Create a slurry by combining 1/2 cup of the cold water with flour/starch 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 20mins. Remove lid, add potatoes and cook until soft, about 5mins.
Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3mins, until soup thickens, adjust salt and pepper to taste and serve.
Adapted from Skinny Taste