1. In heavy bottomed Dutch oven or large wide pot, over medium-high heat, add water, bouillon, butter and all seasonings. Cover and bring to a boil.
2. Meanwhile, peel and dice potatoes and cut chicken breast into bite sized pieces. Add potatoes and chicken to soup mixture. Stir to combine and cover.
3. In a sealable container combine flour and milk. Seal tightly and shake vigorously to combine well. You will create a smooth flour mixture for thickening your sauce called a slurry. Slowly pour the slurry into broth, stirring constantly. Add cheese and ham chunks and stir. Cover.
4. Reduce heat to simmer, cover and cook for 15 minutes, stirring frequently. Serve with fresh parsley sprinkled over top and with garlic croutons. Enjoy!