Ingredients
¼ cup flour
½ 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
½ 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
Preparation
Create a slurry by combining the ½ cup water with flour in a small bowl and whisk until well blended. Set aside.
Heat olive oil in a Dutch oven over medium high heat. Sauté mushrooms in oil until slightly browned, about 5 minutes. Add onion, thyme, sage, and salt, and sauté an additional 5 minutes or until onion is softened. Add frozen vegetables and cook for another 1-2 minutes.
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.
Add chicken and slowly stir in the slurry. Cook for another 2-3 minutes until thickened. Add salt and pepper to taste.
