Chicken Soup


  • 3-4 chicken breast, cut in bite size pieces
  • 4-6 c water to start, add more if needed
  • Small bag of frozen sliced carrots
  • Small bag of frozen flat/wide green beans
  • 2-3 c thinly sliced butternut squash
  • 1/3 c chicken base
  • Course ground pepper to taste
  • Cajun seasoning to taste
  • 3 tbsp cornstarch diluted in cold water


In large pot, bring all ingredients to a boil. Reduce heat to medium, add water if needed, do not let reduce, keep soup. Simmer on medium until veggies and chicken are cooked and tender.

Serves 6-8

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