Chicken Pot Pie Soup - cooking recipe

Ingredients

3 c. chicken broth
2 c. milk
1/2 tsp. crushed thyme
2 bay leaves
2 Tbsp. butter or margarine
1 (10 oz.) pkg. frozen mixed vegetables, thawed
1/3 c. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 c. herb croutons
8 oz. boneless, skinless chicken breasts, cut into 1/2-inch pieces
2 Tbsp. butter or margarine
1 1/3 c. sliced mushrooms

Preparation

In saucepan, heat chicken broth, milk, thyme and bay leaves until simmering.
Remove from heat; let stand 10 minutes. Meanwhile, in skillet, heat butter until melted.
Add chicken. Cook and stir until tender 2 to 3 minutes.
Add remaining butter; heat until melted.
Add mixed vegetables and sprinkle with flour. Stir until vegetables are coated.
Add to milk mixture with salt and pepper.
Cook and stir until mixture boils and simmer a few minutes.
To serve, remove bay leaves and serve with croutons.