Chicken Pot Pie Soup

INGREDIENTS:

• 1 1/2 TBSP Wheat Flour
• 1/2 TBSP Ground Flax-seed
• 1 c. Water
• 1 Five Inch Celery Stalk, chopped
• 1/2 Medium Onion, chopped
• 4 oz Portabello Mushrooms, sliced
• 3/4 c. Frozen Mixed Vegetables
• 1 Red Potato, cut into bite-sizes
• 6 oz Chicken Breast, cubed and cooked.
• 1 Chicken Bullion cube
• Oregano, to taste
• Basil, to taste
• Salt, to taste
• Pepper, to taste

DIRECTIONS:

1. Create a slurry by combining 1/4 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
2. Pour remaining water and milk into a large pot and slowly bring to a boil. 
3. Add celery, onion, mushrooms, chicken bullion, oregano, basil, pepper, frozen vegetables and return to a boil.
4. Partially cover and simmer on low until vegetables are soft, about 15 minutes.
5. Remove lid, add potatoes and cook until soft, about 10 minutes. 
6. Add chicken and slowly whisk in slurry, stirring well as you add. 
7. Cook another 5-10 minutes, until soup thickens, adjust salt and pepper to taste and serve.

NUTRITION (Servings: 2 1/2):

• CALORIES: 235
• CARBS: 27
• FAT: 4
• PROTEIN: 22
• SUGAR: 5
• FIBER: 4