4 teaspoons chicken base ( best to use “Better Than Bouillon”)
2 teaspoons unsalted butter
7 oz / 200 gr skinless chicken breast
1 tablespoon fresh parsley, chopped
Instructions
Place cold water and flour in a blender and blend them until become smooth consistency, then pour into a medium pot and set the heat to medium.
Add celery, mushrooms, chicken bouillon and butter and bring to a boil, Then add the chicken, cover and simmer on low for 15 minutes, or until the chicken is cooked through.
Remove the chicken and set aside. Continue to cook the remaining soup for additional 5 minutes or until the vegetables get soft.
Place the celery and 1 cup of soup into the blender and blend until it becomes smooth, then return to the pot and simmer a few minutes.
Cut the chicken into small pieces and add it back to the soup. Ladle into bowls and garnish with fresh parsley.
