2 teaspoons vegetable oil
2 tablespoons all-purpose flour
1 onion, thinly sliced
2 cups chicken broth
1 cup milk
1 cup sliced mixed vegetables
1 teaspoon dried minced onion
1 teaspoon dried basil
1 teaspoon dried rosemary
2 cloves garlic, crushed
1 teaspoon dried sage
2 teaspoons crushed red pepper flakes
1 teaspoon crushed red pepper flakes
1 dash paprika
1/2 teaspoon white sugar
1/4 teaspoon salt
2 tablespoons soy sauce
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
In a large saucepan, heat oil and 2 tablespoons flour to medium-low, stirring frequently. Add onion, chicken broth and milk; bring to a boil, stirring occasionally. Stir in vegetables, celery, onion, basil, rosemary, garlic, sage, crushed red pepper flakes, red pepper flakes, paprika and sugar. Reduce heat to medium-low.
Add chicken; cover and simmer for 15 minutes, stirring occasionally. Stir in chicken broth mixture, chicken broth mixture, mixed vegetables, celery sauce, tomato paste and soy sauce. Cook 15 minutes, stirring occasionally.