Broccoli-Chicken Soup - cooking recipe

Ingredients

2 (6 3/4 oz.) cans chicken (chunk style) or fresh, cut up
3 Tbsp. butter
1/4 c. chopped onion
1/4 c. flour
1 tsp. dry mustard
1/4 tsp. salt
1/4 tsp. dried thyme
1/8 tsp. pepper
1 3/4 c. milk
1 (14 1/2 oz.) can chicken broth
1/2 of a (20 oz.) pkg. frozen broccoli, cauliflower and carrots (2 c.) or use fresh

Preparation

Drain chicken; reserve liquid.
Chop chicken; set aside.
In a 3-quart pan, melt butter.
Add onion and cook until tender.
Stir in flour, mustard, salt, thyme and pepper.
Stir in milk and chicken broth all at once.
Cook and stir over medium heat until slightly thickened and bubbly.
Stir in vegetables, chicken and chicken liquid.
Cook and stir for 4 to 6 minutes or until vegetables are tender and soup is heated through.
Makes 6 servings.