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Cream of Chicken and Vegetable Soup Ingredients

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.

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