Chicken Pot Pie Soup

This is a lightened up version of the traditional chicken pot pie.  Not only is it hearty and filling it is great when trying to cut some calories.   When divided into 9 servings it is 4 points on Weight Watchers.   I got this recipe from the site skinnytaste.com  
                                  submitted by Maureen Clegg

Chicken Pot Pie Soup
1/4 c flour
2 c water
4 c fat free milk
1 large celery stalk, chopped
1 c sliced mushrooms
2  chicken boullion cubes
pepper
pinch of thyme
10 oz frozed classic mixed vegetables (peas, carrots, green beans, corn)
2 potatoes, peeled and cubed small
16 oz. cooked chicken breast, diced small

Create a slurry by combining 1/2 c of the cold water with flour in a bowl and whisk until well blended. Set aside.
Pour 1 1/2 c of the water and the milk into a large pot and slowly bring to a boil.  Add celery, onion, mushrooms, chicken boullion, thyme, 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.

Hint: This is yummy with rotisserie chicken from Costco.