Cream of Chicken and Vegetable Soup

Cream of Chicken and Vegetable Soup

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.