Butternut Squash and White Bean Soup with Chicken

Ingredients

• 4 cups (8 fl oz) Chicken Stock

• 8 oz, boneless, cooked Chicken Breast

• 2 cups, cubes Butternut Winter Squash

• 1 cup Canned White Beans

• 1 oz Hard Parmesan Cheese (rind only - 3-4inches)

• 1/2 tbsp Paprika

• 1/2 tbsp Garlic Powder

• 2 cups, chopped Kale

• 1 dash Salt

• 1 dash Black Pepper

Directions

1. In a crockpot, combine chicken stock and chicken breast. Cook on high for 3-4 hours or until the chicken is tender.

Once done, remove the chicken from the crockpot and shred it.

2. Add butternut squash, white beans, parmesan rind, paprika, and garlic powder to the crockpot. Cook on high for 1-2 hours or until the butternut squash is tender.

3. Return the shredded chicken to the crockpot and add kale. Season with salt and pepper to taste.

4. Serve the dish hot and enjoy your flavorful creation!

Energy : 519 Cal

Fat : 13.8 g

Carbs : 48.1 g

Protein : 52.7 g

Fiber : 11 g

Sugar : 3.9 g