Chicken Pot Pie Soup

My favorite soup right now is Panera's Sonoma Chicken Stew.  It's like chicken pot pie without the crust.  It tastes so yummy!  I was thrilled when I came across this recipe for Chicken Pot Pie Soup from http://www.skinnytaste.com/.  It is so delicious - you have to try it.

Chicken Pot Pie Soup

1/4 cup flour
2 cups water
4 cups fat free milk (I used 2%)
1 large celery stalk, chopped
1/2 medium onion, chopped
8 oz. sliced baby portabella mushrooms (I'm not a big fan of mushrooms, so I only used about 1/2 finely chopped mushrooms)
2 chicken bouillon
pinch of thyme
10 oz. frozen classic mixed vegetables
2 potatoes, peeled and cubed small
16 oz. of cooked chicken breast, diced small
salt and pepper to taste

Create a slurry by combining 1/2 cup of cold water with flour in a small 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 bouillon, thyme, frozen vegetables and return to a boil.  Partially cover and simmer on low until vegetables are soft, about 20 - 25 minutes.  Remove lid, add potatoes, and cook until soft, about 5 - 10 minutes.  Add chicken, and slowly stir in slurry, stirring well as you add.  Cook another 2 - 3 minutes, until soup thickens.  Add salt and pepper to taste, then serve.

I actually made this soup the night before and it was wonderful for dinner the next evening.  I don't have a picture because it didn't last long enough for me to take one!