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Colorful Chicken 'n' Squash Soup

 Colorful Chicken 'n' Squash Soup
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
14 ServingsPrep: 25 min. Cook: 1-1/2 hours


  • 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


  • 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.

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Colorful Chicken 'n' Squash Soup (continued)

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.