Please don't be turned off from that word "Healthy" in the title. I am a firm believer that something can be healthy and delicious at the same time. This is so true for this soup. This soup has warm comfort on a cold winter's day (or night) written all over it. This soup is loaded with vegetables which can be altered to whatever you might have on hand. My favorite vegetable in this soup is the mushrooms. I wouldn't suggest leaving those babies out. If you wanted to get fancy you could serve this in a bread bowl. I wish I had thought of that earlier. We paired ours with some garlic bread. This soup will fill you up but not fill you out so enjoy a big bowl without any guilt.

1/4 cup flour

2 cups water, divided

4 cups milk

1 large celery stalk, chopped

1/2 medium onion, chopped

8 oz portabella mushrooms or white button mushrooms sliced

2 chicken bouillons

fresh ground pepper

pinch of thyme

10 oz frozen mixed veggies (peas, carrots, corn, green beans)

2 potatoes cubed very small (I don't peel mine but you could)

16 oz cooked chicken breast, diced small (I used my leftover roast chicken)

salt

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