Chicken Pot Pie Soup

• 1/4 cup flour
• 1/2 cup water
• 2 teaspoons olive oil
• 4 oz. sliced baby portabella mushrooms
• 1/2 small onion, diced
• 1 teaspoon fresh thyme, minced
• 1 teaspoon fresh sage, minced
• 1/2 teaspoon salt
• 2 cups lowfat milk
• 1 cup low sodium chicken or turkey stock
• 1 chicken bouillon cube
• 10 oz. frozen classic mixed vegetables (peas, carrots, green beans, corn)
• 1 potato, washed thoroughly or peeled if desired, and diced small
• 8 oz. cooked chicken breast, diced small
• Additional salt and pepper to taste

1. Create a slurry by combining the 1/2 cup water with flour in a small bowl and whisk until well blended. Set aside.
2. Heat olive oil in a Dutch oven over medium high heat. Saute mushrooms in oil until slightly browned, about 5 minutes. Add onion, thyme, sage, and salt, and saute an additional 5 minutes or until onion is softened. Add frozen vegetables and cook for another 1-2 minutes.
3. Add milk, stock, and bouillon. Bring to a boil, stirring occasionally and scraping any browned bits from the bottom of the pot. Add potatoes, partially cover, and simmer for about 15 minutes or until potatoes are fork-tender.
4. Add chicken and slowly stir in the slurry. Cook for another 2-3 minutes until thickened. Add salt and pepper to taste.

ubc, water, olive oil, baby portabella mushrooms, onion, fresh thyme, fresh sage, salt, milk, chicken, chicken, frozen classic mixed vegetables, potato, chicken, salt

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-soup-51500291 (may not work)