Vegetable Medley Chicken Soup Recipe

• 2 (7 ounce.) cans chunk chicken
• 3 tbsp. butter
• 1/4 c. minced onion
• 1/4 c. all-purpose flour
• 1 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/4 teaspoon dry thyme, crushed
• 1/8 teaspoon pepper
• 1 3/4 c. lowfat milk
• 1 (14 1/2 ounce.) can chicken broth
• 1/2 of a 20 ounce. pkg. (2 c.) frzn mixed broccoli, cauliflower, and carrots

1. Drain chicken; reserve liquid.
2. Chop chicken; set aside.
3. Heat butter; add in onion and cook till tender.
4. Stir in flour, dry mustard, salt, thyme, and pepper.
5. Stir in lowfat milk and broth all at once.
6. Cook over medium heat till slightly thick.
7. Stir in vegetables, chicken, and chicken liquid.
8. Cook and stir till vegetables are tender.
9. Enjoy.
10. Makes 6 servings.

chicken, butter, onion, allpurpose, mustard, salt, thyme, pepper, milk, chicken broth, mixed broccoli

Taken from cookeatshare.com/recipes/vegetable-medley-chicken-soup-38133 (may not work)