Colorful Chicken 'n' Squash Soup
Taste of Home
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When I turned 40, I decided to live a healthier lifestyle, which included cooking healthier for my family. I make this soup every week, and everyone loves it. It’s nutritious, too.
—Trina Bigham
Fairhaven, Massachusetts
SERVINGS: 14
CATEGORY: Soup
METHOD:
TIME: Prep: 25 min. Cook: 1-1/2 hours
Ingredients:
- 1 broiler/fryer chicken (4 pounds), cut up
- 13 cups water
- 5 pounds butternut squash, peeled and cubed (about 10 cups)
- 1 bunch kale, trimmed and chopped
- 6 medium carrots, chopped
- 2 large onions, chopped
- 3 teaspoons salt
Directions:
Place chicken and water in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through. Yield: 14 servings (5-1/2 quarts).