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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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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.

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