CHICKEN POTATO SOUP
2 chicken bullion cubes
4 cups or more of water
1 chicken breast frozen or thawed
Potatoes chunked large about 8
2 sticks celery with leaves
1/2 large onion or small whole onion chopped
salt
pepper
butter 1/2 stick
1 can evaporated milk
1 tbsp flour
3 tbsp of cornstarch mixed with a tad of water to a thin paste
Shredded Cheddar cheese
parsley flakes
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
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..
add your shredded cheddar cheese and serve with crackers
garnish with parsley flakes before serving..
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