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Colorful Chicken 'n' Squash Soup Recipe

Colorful Chicken 'n' Squash Soup Recipe photo by 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

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Colorful Chicken 'n' Squash Soup Recipe

Prep: 25 min. Cook: 1-1/2 hours

Yield: 14 Servings

25 90 115

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 stockpot. 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 (5-1/4 quarts).

Nutritional Facts 1 serving (1-1/2 cups) equals 241 calories, 9 g fat (2 g saturated fat), 50 mg cholesterol, 581 mg sodium, 24 g carbohydrate, 7 g fiber, 19 g protein.

Originally published as Colorful Chicken 'n' Squash Soup in Taste of Home February/March 2007, p27

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Colorful Chicken 'n' Squash Soup

Colorful Chicken 'n' Squash Soup

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(1-10) of 28 reviews

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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.