12 oz frozen vegetable mix (green beans, carrots, peas and corn)
1 pound chicken breasts, cooked and diced
4 cups chicken broth
1 cup heavy cream
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp dried thyme
Heat a dutch oven over medium high heat. Melt the butter, then whisk in 1/4 cup flour.
Saute the diced onions, stirring frequently. Add the rest of the ingredients and bring to a boil. Simmer for 20 minutes or until potatoes are cooked.
Measure out 2 cups of soup with a large measuring cup or spoon. Try to get the broth but it’s okay if you get some of the vegetables. Place the soup in a resealable container – I used a quart sized Ziploc container. Add the remaining 1/3 cup of flour and seal the container. Holding the lid tightly, shake the container to incorporate the flour into the soup. Pour the thickened soup back into the pot and stir.