Chicken and Veggie Chowder

1/2 lb carrots, peeled and sliced

1 1/2 lb red potatoes, sliced

1/2 lb broccoli, cut into bite size pieces (fresh or frozen)

1/2 lb cauliflower, cut into bite sized pieces (fresh or frozen)

1/2 lb boneless, skinless chicken breasts

4 cups water

2 cups chicken stock

1 tsp each – salt, pepper, thyme plus more to taste

1 1/2 cup milk

1 tbsp flour

2 tbsp water

1.  Place veggies in a large stockpot.  Top with chicken.  Pour water and chicken stock into the pot.  Add salt, pepper and thyme.  Bring to a boil and simmer until chicken is fully cooked and veggies are tender, about 20-30 minutes.  Remove chicken from pot and let cool.

2.  Using a immersion blender or potato masher, coarsely mash most of the veggies.  (you will want a somewhat creamy consistency, but still keep some bigger chunks of the veggies).  Stir in milk.

3.  In a small bowl, whisk the flour in 2 tbsp water until fully dissolved.  Bring the soup to a boil and slowly pour in the flour mixture, stirring constantly.  Let soup boil until thickened, about 5 minutes.

4.  Dice or shred the chicken and add back to the pot.  Stir until heated through.  Re-season with salt, pepper, and thyme to taste, if necessary.