Butternut Squash, Sweet Potato and Chicken Soup

Ingredients

• 1 pc whole small chicken breast, cut in half
• 6 cups chicken stock
• 1/3 cup cream
• 1 cup fresh corn kernels
• 2 cups sweet potatoes, cubed
• 2 cups butternut squash, cubed
• 1 large carrots, cubed
• 3 pcs green chillies, sliced
• 2 stalk celery, chopped
• 1 large onion, chopped
• 3 cloves garlic, minced
• salt
• freshly ground black pepper
• oil

Instructions

1. 1

   In a pot, bring chicken stock to a boil and add chicken breast. Reduce heat and simmer for 30 minutes. Remove chicken breast and flake with two forks. Set aside. Reserve chicken stock.

2. 2

   In a clean pot over medium heat, sauté garlic, onions, and celery until soft.

3. 3

   Add the chicken stock, corn kernels, and shredded chicken. Bring to a boil, then simmer for 10 minutes.

4. 4

   Add the carrots, sweet potatoes, and butternut squash. Bring to a boil again and simmer for 5 minutes.

5. 5

   Pour in the cream and add green chilies. Mix gently to combine, continue to simmer for 5 minutes.

6. 6

   Season with salt and freshly ground black pepper.

7. 7

   Serve hot.