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
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