DIRECTIONS: Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium. Add celery, mushrooms, chicken bouillon and butter and bring to a boil. Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through. Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft. Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes. Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley. Makes about 6 cups. 

NUTRITION INFO: 1 -1/2 cups, Calories: 111.5 kcal, Carbohydrates: 12 g, Protein: 13.6 g, Fat: 3.4 g, Saturated Fat: 1 g, Cholesterol: 5.2 mg, Sodium: 538.8 mg, Fiber: 0.9 g, Sugar: 1.4 g

(Recipe and photo courtesy of Skinnytaste)