4 servings (1 1/2 cups each)
3 chicken breasts, cubed
1/2 cup onion, diced
1 tsp minced garlic
2 1/2 cups chicken broth
1/2 cup carrots, sliced
1/2 cup celery, sliced
1 cup corn
2 cups kabocha/butternut squash, cubed
1 tsp dried thyme
1/2 tsp smoked paprika
1 1/4 cups unsweetened almond milk
1 pkg three cheese sauce mix
Directions:
Spray a large soup pot. Heat on medium high heat.
Add the chicken breast and cook until almost cooked through, 8-10 minutes. Add garlic and continue to cook for another minute.
Add the chicken broth. Stir and then add in all the vegetables. Bring to a boil and then turn down to simmer.
Simmer until the vegetables are fork tender, 15-20 minutes.
Meanwhile make up the three cheese sauce in a smaller pot by combining the package contents and the almond milk. Cook according to the directions.
When the veggies are tender, add the prepared cheese sauce and mix.
Suggested Serving: Serve with bacon bits and sliced green onions.
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