Sauté 1 chopped red onion, 4 chopped cloves of garlic, and a grated 1-inch piece of ginger in 2 tablespoons of olive oil over medium heat
When onion is tender (about 7 minutes) add in 3/4 lbs of cubed chicken breasts and sauté till chicken is cooked through
Then add in 1/4 teaspoon salt (optional), 1/2 teaspoon turmeric, 1 teaspoon paprika, 11/2 cups of chicken stock and bring to a boil
Then add in 1 tablespoon tomato paste, 3 sliced stalks of celery, 3 sliced carrots, 1 chopped orange bell pepper, and 5 sliced baby Bella mushrooms and let simmer covered for 15 mins on a low flame
As soup is simmering, in a separate bowl/cup add 2 cups of milk and whisk in 3 tablespoons of gluten-free flour
Add the milk and flour mixture to the chicken and vegetables and let cook for 3 minutes
Garnish with green onions and serve warm