I changed a few things up, mostly because I don't like frozen carrots and really am not a fan of green beans. Instead I combined frozen corn and peas with fresh chopped carrots, I used about two cups of veggies and it was the perfect amount. Either way the result was delish, hearty and so filling, even for the 1.5 cup serving...which really is the size of bowl that most people will eat.
I also, to help save some time, bought an already roasted chicken from the grocery store. Something that I love to use in a lot of recipes so that it helps to cut down on time, plus the seasonings they use in the roasting provide extra flavor, which in this case was BBQ.
Ingredients:
- 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
- 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)
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast, diced small
- salt
Directions:
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.
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