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Composition of BgCtGal's Post Surgery Chicken Zucsqash Kale Soup:

1. Get 2-3 - frozen mesquite chicken breast
2. Make ready 16 oz Vegetable Broth
3. Prepare 1 (8 oz) can Campbells cream of Chicken soup
4. Make ready Tbspn for minced garlic
5. Take 1 cup of chopped onion
6. Prepare 2 cups for chopped Kale
7. Require 2 cups of Sliced Zucchini
8. Prepare 2 cups - Sliced Squash
9. You need 1/2 for tspn black pepper
10. Prepare 1 tbs - onion powder
11. You need 1 tsp for chicken bouillon

BgCtGal's Post Surgery Chicken Zucsqash Kale Soup step by step:

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.

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