Cream of Chicken Soup

• 3 cups prepared chicken bouillon
• 3 small potatoes, peeled & diced
• 2 medium carrots, peeled & diced
• 1 cup celery & leaves, chopped
• salt & pepper

1. Bring bouillon to a boil.
2. Add potatoes, carrots, celery and salt & pepper and return to a boil.
3. Cover and simmer for 30 minutes.
4. Pour into blender and liquify.
5. Serve Hot.
6. If soup is too thick, use additional bouillon to thin.

chicken bouillon, potatoes, carrots, celery, salt

Taken from www.food.com/recipe/cream-of-chicken-soup-220882 (may not work)