Broccoli-Chicken Soup

• 1 lb. boneless chicken
• 3 Tbsp. butter
• 1/4 c. chopped onion
• 1/4 c. flour
• 1 tsp. dry mustard
• 1/4 tsp. salt
• 1/4 tsp. dried thyme, crushed
• 1/8 tsp. pepper
• 1 3/4 c. milk
• 1 (14 1/2 oz.) can chicken broth
• 1/2 pkg. or 2 c. frozen mixed broccoli, cauliflower and carrots

1. Cook chicken and cube; reserve liquid.
2. Set aside.
3. In a 3-quart saucepan melt butter; add onion and cook until tender but not browned.
4. Stir in flour, dry mustard, salt, thyme and pepper. Stir in milk and chicken broth all at once.
5. Cook and stir over medium heat until slightly thickened and bubbly.
6. Stir in vegetables, chicken and reserved liquid.
7. Cook and stir 4 to 6 minutes longer or until vegetables are tender and soup is heated through.

boneless chicken, butter, onion, flour, dry mustard, salt, thyme, pepper, milk, chicken broth, cauliflower

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545971 (may not work)