Colorful Chicken 'n' Squash Soup Recipe
- 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
- 1. Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
- 2. 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.
- 3. 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).
1-1/2 cup: 228 calories, 8g fat (2g saturated fat), 50mg cholesterol, 579mg sodium, 22g carbohydrate (6g sugars, 6g fiber), 18g protein Diabetic Exchanges:1 starch, 2 lean meat, 1 vegetable, 1/2 fat
Reviews for Colorful Chicken 'n' Squash Soup
"Instead of adding the kale with the other vegetables, I chop it coursely and put some in the bottom of each bowl and pour the hot soup over the top, The kale is just lightly cooked and the taste doesn't overpower the rest of the vegetables."
"This soup is delicious but the broth needed more flavour and I knew that from reading the reviews and recipe. I added chopped carrots, celery, onions and a bay leaf to the chicken and simmered it for about 2 hours. I then strained the broth to get all of the cooked vegetables and chicken out of it. I discarded the vegetables and removed the meat from the chicken to put aside for later and then discarded the bones and unusable chicken parts. Then I continued on with the recipe as it goes and added 1 tsp. thyme, 1 clove minced garlic and a bay leaf and cooked until the vegetables were tender. Then I added the chicken and spinach and let it cook for about 5 more minutes. It was delicious. I would have given a 5 star but the broth really lacked in flavour as listed on the recipe."
"Great but used modifications: Cooked chicken thighs with onion & garlic in pan keeping drippings. Used chicken stock to replace water, added bay leaf & 1 tsp of thyme. Placed in slow cooker on low over night then added spinach just before serving.This was great with the modifications."
"Was great. I brought leftovers to work and got rave reviews. Will make again."
"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."
"Good with cabbage instead of kale, too!"
"One of my most favorite soup recipes of all time. The spinach and butternut squash make this soup very colorful as well as flavorful."
"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!"
"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."
"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."
"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."
"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."
"This soup has zero flavor. Don't waste your time."
"So good, tasty and healthy. Only problem: preparation time involves lots of chopping!! Only make it with helpers."
"Nothing fancy and lots of work, but healthy and nourishing."
"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."
"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."
"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.)"
"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."
"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."
"Would there be any reason why you couldn't de-bone the chicken before cooking it?"
"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?"
"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."
"Yes, Yes and Yes. A great recipe for the entire family and for winter football gatherings at home."
"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."
"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."
"Can this soup be frozen? It makes a ton and there's only two of us, so freezing some would be ideal."
"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.)"
"Any ideas for a substitute for the kale? In the dead of Winter in Northern Minnesota it's not available.Barbara"
"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!"
"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."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.