Cream of chicken and vegetable soup

My hubby made this one!

Sometimes when I have a busy day and haven't decided on dinner yet and I am absolutely exhausted, my dear hubby will step in and make dinner. This is his go-to concoction on a cold winter day!

Cream of Chicken and Vegetable Soup

3 chicken breasts

3 celery stalks, diced w/some celery leaves

1 medium onion diced

6-8 carrots cut in ½ to ¾” pieces

¼ head of cauliflower cut small

1 medium head of broccoli cut to small florets

2 small zucchinis (about 6”) cut in ¾” pieces

1 small yellow squash cut in ¾” pieces

1 lb frozen (or fresh) cut green beans

5-6 small red potatoes cut into ½ to ¾” cubes

6-8 oz sliced fresh mushrooms

3-4 cups water

2 tsp “Better Than Bullion” chicken bouillon (water and bullion can be substituted for with 2-3 cans of chicken stock)

¾ stick of butter

¾ C. AP flour

4 C. whole milk

½ lb. ham, diced in about 3/8” cubes

½-1 tsp granulated garlic powder

Sea Salt, Pepper, “Mrs. Dash” chicken seasoning, Les Herbes De Provence, Olive oil

Season chicken breasts with Mrs. Dash chicken seasoning, salt, and light amount of Les Herbes de Provence.  Brown lightly in olive oil.  Add celery, onion, and carrot, salt lightly and sautee covered 5-10 minutes stirring occasionally. Add rest of veggies, potatoes, water, a little more salt, and bullion.  When chicken reaches 175-180° remove it and continue to simmer the rest.  Dice chicken into whatever size you like.  In separate saucepan heat ham through until it releases its juice.  Remove from saucepan and put in bowl with chicken breast.  When veggies appear nearly ready make a roux in saucepan with ham juices, melted butter, garlic and flour.  Add milk and heat whisking often until it thickens.  Add to soup along with chicken and ham.  Stir slowly and occasionally until combined and soup boils lightly for a minute or two.  Season to taste with salt and pepper and more garlic if you like.