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1/4 cup flour
2 cups water, cold
4 cups fat free milk
1 large celery stalk, chopped
1 small onion, minced
1 garlic clove, minced
8 oz mushrooms, sliced
2 chicken bouillons
10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz cooked chicken breast, diced small
1 tsp thyme
salt and pepper


In a medium bowl, whisk 1/2 cup water with flour until well blended and set aside.

In a large pot, pour remaining water and milk and slowly bring to a boil while stirring. Careful not to burn the milk.

Add celery, garlic, onion, mushrooms, chicken bullion, thyme, pepper, frozen vegetables and return to a boil.

Partially cover and simmer on low until vegetables are soft, about 20 minutes.

Add chicken and potatoes and cook until soft, about 10 minutes.

Add chicken, water/flour mixture and potatoes and cook an additional 10 minutes or until potatoes are tender while occasionally stirring.

Adjust salt and pepper to taste and serve.