Cream of Chicken and Vegetable Soup
Instructions:
- Chicken, whole
- 9 chicken bouillon cubes
- 3 celery sticks with tops
- 3 carrots, chunked
- 1 bag frozen mixed vegetables
- 1 pt. Whipping cream
- 1 c. flour
- Salt and pepper to taste
- Cut whole chicken into 1/4’s, place in a pot.
- Add 6 bouillon cubes, 3 celery sticks and tops, and 3 carrots, chunked.
- Add water to cover chicken.
- Boil chicken 40 minutes or until done.
- Remove from heat.
- Save all the liquid, throw away celery tops. Debone the chicken and add back to the liquid.
- Bring to a boil, then add one bag of frozen mixed vegetables, continue boiling.
- Add 1 pint whipping cream and thicken with a mixture of flour and water.
- Add salt and pepper to taste plus 3 more chicken bouillon cubes.