This simple, kid-friendly soup is fast to throw together … and gluten-free if you use a flour-free cornbread and make sure your chicken doesn’t use any gluten-based seasonings.
Melt butter in heavy skillet over medium-high heat. Add potato, onion and celery. Toss with butter and sauté about 5 minutes until tender.
Stir in mixed vegetables and cook 4 to 5 minutes until green beans are tender. Add cornstarch and toss to coat. Cook 2 minutes. Whisk in broth and milk. Heat until slightly thickened. Remove from heat and add chicken and seasonings. If too thick, add a bit more broth for desired consistency.
Ladle into bowls and top with cornbread “croutons.”