Step 1

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Step 2

Add celery, mushrooms, chicken bouillon and butter and bring to a boil.

Step 3

Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.

Step 4

Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.

Step 5

Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.

Step 6

Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.