TRIPLE “C” SOUP – CHEESY CRACKLIN CHICKEN POTATO SOUP

2 chicken bullion cubes (optional)

6 cups or more of water

3 chicken breast frozen or thawed

Potatoes chunked large about 8

3  sticks celery with leaves

1 medium onion  chopped

salt

pepper

butter (1 stick)

1 can evaporated milk

1 tbsp flour

3 tbsp of cornstarch mixed with a tad of water to a thin paste

1  cup Shredded Cheddar cheese in pot and some for later to garnish with

1 cup of the Kraft Velvetta Easy Melt Cheese

parsley flakes

Cracklins to garnish with

DIRECTIONS

take a heavy pot and add your water and bullion cubes

throw in your boneless skinless chicken breast (mine was frozen straight from freezer)

take about 8 potatoes and chunk them into large chunks and throw in pot with your chopped celery and onions

salt and pepper

let boil with lid on till potatoes are tender and chicken is cooked through..

take chicken out and chunk with knife and add back to the pot

you will now mash a few of the potatoes with your spoon or fork, leave the rest of them bigger..

add butter and pour in a can of evaporated milk

add tbsp of flour and cornstarch mixture with water in a cup then to pot…

stir will thicken.. salt and pepper well again to taste..

add your shredded cheddar cheese and serve with crackers

garnish with parsley flakes, cheese, and cracklins or bacon before serving..