1Combine broth, chicken, squash, celery, pepper, seasoning blend and salt and pepper to pot. Bring to a boil, reduce heat and simmer for about 30-45 min. until chicken and veggies are desired tenderness. Stir in greens, if using, and cook until just wilted down, a minute or two more. Taste and adjust seasonings as necessary. Stir in butter and cream.
2*This is not a thick cream soup. If you prefer it thicker, you would have to add some flour or cornstarch dissolved in a little cold water at the end when you add the cream.
*This recipe also works well in the crockpot if you want a fix-it-and forget it meal, and in the pressure cooker if you need it in a hurry!