Chicken Pot Pie Soup

1 teaspoon canola oil

½ small onion, chopped

2 stalks celery, chopped

1 large potato, peeled and cubed

1 cup sliced mushrooms

¾ teaspoon dried thyme

1 teaspoon garlic powder

1 (12-ounce) bag frozen mixed vegetables (or 2½ cups)

4 cups reduced-sodium chicken broth

scant ½ teaspoon black pepper

1 (12-ounce) can low-fat evaporated milk

⅓ cup instant flour (like Wondra)

2 cups diced cooked chicken breast

Directions at marlenekoch.com

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