Creamy Chicken Squash Soup

I learned this recipe when I was in college, because it's easy and requires only few ingredients. Hubby requested for this yesterday, and he enjoyed it together with Hevyn.

Creamy Chicken Squash Soup

Ingredients:

1/2 kilo chicken breast

3 cups water

1 medium size butternut squash, peeled and cut into cubes

1 small can evaporated milk

1 tsp salt

1. Boil 3 cups of water, put the chicken and boil for 20 minutes in low heat or until cooked and tender, add the squash.

2. Remove the chicken breast while cooking the squash. Let it cool, debone and flake the meat.

3. Let the squash boil in the chicken stock for 10 to 20 minutes on low heat, or until tender. Mash it or puree the squash. This will thicken the chicken stock. 

4. Put back the flaked chicken meat in the squash soup and mix well. Let simmer for 5 minutes. Season with salt and pour the evaporated milk and stir gently.