Chicken Pot "Not Pie" Soup

I am not a huge fan of Chicken Pot Pie, but Kyle loves it. After making those mini Pot Pies, I decided this soup would probably be better. This recipe will make a lot so I would cut the recipe in half if it's just 2 or 3 of you eating it.

Ingredients:

1/4 cup Flour

2 cups Water

4 cups Milk

1 large Celery stalk (I used 4 pieces from a container)

1/2 medium Onion

2 Chicken bouillons

1 tsp. Thyme

1 can of Corn

1 can of Peas

3 large Carrots; peeled and sliced

2 Potatoes; peeled and cubed small

1 bunch of Green Onions; chopped

16 oz. cooked Chicken breasts; diced small (I used 3 Chicken breasts)

Salt and Pepper

1 tsp. Cayenne pepper

1 tsp. Chili powder

What To Do:

• Cook your Chicken breasts if you haven't done so already
• Dice Chicken into small pieces (I set some aside for mine and shredded it)
• Pour 1 1/2 cups of water and your milk into a large pot and slowly bring to a boil
• Add celery, onion, carrots, potatoes, chicken bouillons, and thyme and return to a boil
• Partially cover and simmer on low until veggies are tender (About 10 min.)
• While veggies are cooking, in a bowl, combine the rest of your water- 1/2 cup with the flour and whisk until well blended; set aside
• Remove lid and add corn, peas, green onions, salt/pepper, cayenne pepper, and chili powder (cook for another 5 min.)
• Add chicken and slowly whisk in your water and flour mixture
• Cook another 2 minutes until soup thickens