To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).

In sauce pan melt margarine or butter.

Blend in flour, chicken bouillon, garlic and pepper.

Cook until mixture is smooth and bubbly; gradually add milk.

Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.

Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.

Serve in bread bowls or over cornbread.

NOTE: Cook time does not include time for individual ingredients, soup only.