5 c. chicken broth
4 boneless, skinless chicken breasts, cubed
3 c. frozen mixed vegetables
1 tsp. curry powder
1/2 tsp. crushed dried thyme
2 c. milk
1/3 c. all-purpose flour
1 green onion, thinly sliced
salt and pepper to taste

In a large saucepan, combine chicken broth, chicken, frozen vegetables, curry and thyme. Bring mixture to boil; reduce heat and simmer 1 hour. Whisk together milk and flour until flour is dissolved; stir into soup. Cook and stir until mixture thickens, then simmer 2 minutes more. Season with salt and pepper to taste. Ladle into bowls and sprinkle green onion slices on top.