Butternut Squash & Chicken Soup

1 lb. Chicken Breast
1 medium onion diced large
3 cloves garlic minced
1 tsp sea salt
1 tbsp black pepper
1 head cauliflower (small pieces)
1 box Pacific Organic Creamy Butternut Squash Soup
1 box Pacific Organic Mushroom Broth
2 cups filtered water
2 14.5 oz cans Diced tomatoes
1 cup Orzo Pasta

Cut Chicken into bite size pieces place into heated, non-stick, stock pot (or add 1 tbsp Olive Oil), add onion, garlic, salt and peper. Stir frequently until chicken is lightly browned. Add cauliflower pieces and mix well. Make sure pan is hot and add Butternut Squash Soup. Then add Mushroom Broth (or broth of choice), filtered water and tomatoes. Continue to stir and bring back to boil. When boiling, add pasta and cover. Let cook, stirring occassionally, on medium heat until cauliflower is tender. Makes about 12 1cup servings.

Number of Servings: 12

Recipe submitted by SparkPeople user SILKSIREN.