Start by preparing your ingredients. Cube the chicken breasts into bite-sized pieces, and set them aside. Next, wash and cube the red potatoes, making sure they’re relatively uniform to ensure even cooking.

In a large pot, add the cubed chicken over medium heat. Cook the chicken until it’s no longer pink, stirring occasionally.

Once the chicken is cooked, add the cubed red potatoes and frozen mixed vegetables to the pot. Pour in the water and stir in the chicken bouillon paste.

Slowly bring the mixture to a simmer. As it heats, give it a good stir to help dissolve the bouillon paste.

In a separate bowl, whisk together the milk and all-purpose flour until well combined. Gradually pour this mixture into the pot while stirring continuously to help prevent lumps from forming.

Continue cooking the soup over medium heat, stirring frequently. Adjust seasonings to your taste with garlic powder, onion powder, sea salt, and black pepper.

Once everything is heated through and the soup has reached your desired thickness, it’s ready to serve.