Chicken Pot Pie Soup
INGREDIENTS
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1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
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2 cups water
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4 cups fat free milk
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1 large celery stalk, chopped
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1/2 medium chopped onion
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8 oz sliced baby portabella mushrooms
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2 chicken bouillons
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fresh ground pepper
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pinch of thyme
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10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
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2 potatoes, peeled and cubed small
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16 oz cooked chicken breast, diced small
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salt
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