Soup from Garden Salad

When I make a fresh vegetable salad
there always are left overs to eat.
One thing I like to make to use up
the left over salad ingredients is soup.
In this soup recipe I added in some
left over cooked chicken as well.
Simple to prepare and tastes great.

Ingredients:
2 cups cold water
1 chicken boullion cube
dash of ground black pepper
left-over garden salad
1/4 cup cold milk
2 tablespoons cornstarch
slices of Italian bread

Directions:
In a small cup disolve cornstarch
in milk by whisking with a fork.
Place milk into a sauce or soup pot
along with water, boullion cube, pepper
and the left over salad ingredients.
Bring to a boil and then add in chicken.
Serve warm with a slice of Italian bread
on the bottom of each serving bowl.