Colorful Chicken 'n' Squash Soup Recipe

Reviewed on Jan. 29, 2013 by Sheena_808

This was pretty good. The only changes I made was; I substitute onions with green onions, fresh garlic, 2 chicken breast, cut the cooking time for the chicken to 45 minutes, and added 2-3 Tbsp of soy sauce for tasting. The next time I'm going to make this with fresh spinach instead of kale. The kale was over-powering and it didn't match to the soup. If I made this with spinach, I would rate this 10 stars.

And yes, I did de-bone the meat and shred it and I kept 2-3 bones in the soup for the flavor.

Reviewed on Jan. 06, 2013 by Shawn Morgan

Good with cabbage instead of kale, too!

Reviewed on May. 20, 2012 by kristenkcole

One of my most favorite soup recipes of all time. The spinach and butternut squash make this soup very colorful as well as flavorful.

Reviewed on Mar. 27, 2012 by seasons4

I have made this recipe several times, but it definitely needs some spicing up. Last night, instead of chicken,t I used andouille sausage and added some fresh ground black pepper, and that did the trick. My husband raved about it and said that I could make it any time! A little less healthy, but a lot more flavor!

Reviewed on Nov. 05, 2011 by kristinscotth

I was quite disappointed in this recipe. It was an "okay" soup, but nothing great or special, and definitely not worth the work that went into it. I really don't understand why it was awarded the grand prize in the Feb/March 2007 issue. I think there are much better soups than this. It probably won because of the "health" factor. I started making this around 2:00, and we were eating dinner by 4:30... just to let others know how long it took. I did have all the vegetables (except the kale) chopped and ready earlier this morning. This soup was good enough to try one time, but I won't be making this one again.

Reviewed on Jun. 25, 2011 by Patricia Serio

I have made this recipe so many times and, of all the recipes I repeat this one is my favorite. My husband loves it and so do the friends I have shared it with. This recipe definitely deserves a 5-star rating. It is colorful in looks as well as flavor.

Reviewed on Mar. 16, 2011 by jeannie145

I made this using boneless skinless chicken breast and low sodium chicken broth. I also cut the recipe in half. Have to say it turned out to be very delicious.

Reviewed on Jan. 17, 2011 by Sharrie10@verizon.net

I make a soup similar to this and instead of squash I add a can of Italian seasoned diced tomatoes. It adds quite a bit of flavor. I have also made it with turkey sausage instead of chicken. There are many varieties to this. I have even added pasta to this dish to make it heartier. Add some chicken soup base or bouillon to it and minced garlic.

Reviewed on Dec. 21, 2010 by MNCookster

This soup has zero flavor. Don't waste your time.

Reviewed on Sep. 15, 2010 by jaelspike

So good, tasty and healthy. Only problem: preparation time involves lots of chopping!! Only make it with helpers.

Reviewed on Sep. 04, 2010 by Sopht

Nothing fancy and lots of work, but healthy and nourishing.

Reviewed on Apr. 17, 2010 by xicota

First, I halved this recipe, because the original amount is too much for four people.

Allow yourself LOTS of time to prepare this--it took so long to prepare the chicken and chop all the vegetables, I was beginning to think we would be eating this soup while wearing our pajamas!

I recommend adding whatever seasoning you prefer to "spice up" the soup, as it is very "basic". If I were to make this recipe again, I would use some "short cuts"--frozen squash, boxed broth, even a rotisserie chicken from the market.

Reviewed on Feb. 20, 2010 by BethTurner02

This is my favorite soup. It's very healthy, filling and I lose weight. I buy the all-natural whole broiler and trim off the extra fat. I add Better Than Bouillon chicken base to the stock.

Reviewed on Jan. 26, 2010 by joyfulstamper

We buy a package of 3 chicken breasts w/bone. We boil all three w/bone in for flavor - de-bone two to use in the soup, and the third one we de-bone & shred, then put in a freezer bag for use in other recipes. (1 breast is about 1 cup of meat.)

Reviewed on Jan. 20, 2010 by angelawati

I didn't find anything spectacular about this soup. I did like the fact that it is healthy, but I probably won't make it again. It just seemed kind of bland and lacking. The butternut squash gave it a sweet type of flavor, which is something I'm not used to in a soup.

Reviewed on Jan. 20, 2010 by joeychick

qwm: boiling the chicken with the bones will give the soup more flavor than if just boiling the meat alone. The bones are what makes the stock in any soup or stew.

Reviewed on Jan. 20, 2010 by qwm

Would there be any reason why you couldn't de-bone the chicken before cooking it?

Reviewed on Jan. 20, 2010 by patricia vagos

first great to see a receipe from my area New Bedford, 2nd you lost me at squash. Not a fan what can I substitute it with? Some potatoes?

Reviewed on Jan. 20, 2010 by debkfl

I loved this soup,but I did add some spices. Garlic powder, thyme,oregano. The squash did get a little mushy when heated up again.

Reviewed on Oct. 17, 2009 by Pegib

Yes, Yes and Yes. A great recipe for the entire family and for winter football gatherings at home.

Reviewed on Aug. 19, 2009 by joyfulstamper

Yes, this soup freezes very well! We make this soup ALL THIS TIME and find that we lose weight when we eat it a lot.

Reviewed on Aug. 19, 2009 by joyfulstamper

Yes, this soup freezes very well! We make this soup ALL THE TIME and find that we lose weight when we eat it a lot. The last time we used only chicken breast meat - will probably do that from now on.

Reviewed on Mar. 16, 2009 by smazuelas

Can this soup be frozen? It makes a ton and there's only two of us, so freezing some would be ideal.

Reviewed on Jan. 12, 2009 by BoogaBoo

Reviewed on Jan. 11, 2009 by joyfulstamper

I wasn't too sure how much I'd like it - but since it was so healthy decided to give it a try. My husband & I BOTH thought it was great and we'll definitely make it again. (The Y style peeler is good for peeling the squash.)

Reviewed on Jan. 08, 2009 by GRMABARB

Any ideas for a substitute for the kale? In the dead of Winter in Northern Minnesota it's not available.

Barbara

Reviewed on Dec. 05, 2008 by ClaraEmma

This is our most favorite soup to make. So full of rich flavors, it is perfect for a cold fall or winter day. I use organic vegetable broth in place of the water and it is fabulous!

Reviewed on Oct. 27, 2008 by cindyamt

I'm not sure what gave me the courage to try this soup. Usually, my definition of "healthy" is "doesn't taste good." But my husband was out of town, so I decided to give it a try. My children actually liked it - I loved it and have passed the recipe on to my sisters and friends. Everyone who has tried it loves it.