BgCtGal's Post Surgery Chicken Zucsqash Kale Soup

Name: BgCtGal's Post Surgery Chicken Zucsqash Kale Soup
Total time: 2400 s
Yield: 6 servings
Cuisine: American
Ingredients: 2-3 frozen mesquite chicken breast; 16 oz Vegetable Broth; 1 (8 oz) can Campbells cream of Chicken soup; Tbspn minced garlic; 1 cup chopped onion; 2 cups chopped Kale; 2 cups Sliced Zucchini; 2 cups Sliced Squash; 1/2 tspn black pepper; 1 tbs onion powder; 1 tsp chicken bouillon

BgCtGal21 @cook_3120091

ChiTown

I came up with this recipe as an experiment after having surgery and not being able to eat much!

BgCtGal21 @cook_3120091

ChiTown

I came up with this recipe as an experiment after having surgery and not being able to eat much!

Saved

Ingredients

40 mins

6 servings

2-3frozen mesquite chicken breast
16 ozVegetable Broth
1 (8 oz)can Campbells cream of Chicken soup
Tbspnminced garlic
1 cupchopped onion
2 cupschopped Kale
2 cupsSliced Zucchini
2 cupsSliced Squash
1/2tspn black pepper
1 tbsonion powder
1 tspchicken bouillon

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Steps

40 mins

1

Boil chicken breast in vegetable broth until soft and choppable approx 15 mins
2

Add Chicken Bouillion, onion, garlic, onion powder, black pepper, and kale. Cook until Kale is soft. 10 mins
3

Add 1 can of cream of chicken soup. Use water to get all of it out by stirring. Cook another 5 to 10 minutes or until cream is completely dissolved.
4

Add Sliced Zucchini and Squash lastly. Turn off heat so that the squash and zucchini does not become 'mushy'. The heat from the base will cook it.