Make a slurry by combining 1/2 cup of 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, onoin, mushrooms, chicken bullion, thyme, fresh pepper, frozen veggies and return to a boil. Partially cover and simmer on low until veggies 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.

9 servings= 1 cup....169.2 calories.....4 pts

6 servings = 1 1/2 cups.....253.8 calories.......6 pts