Colorful Chicken 'n' Squash Soup Recipe
Colorful Chicken 'n' Squash Soup Recipe photo by Taste of Home
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Colorful Chicken 'n' Squash Soup Recipe

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4.5 33 44
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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
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES:14 servings
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
MAKES: 14 servings


  • 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

Nutritional Facts

1-1/2 cups: 228 calories, 8g fat (2g saturated fat), 50mg cholesterol, 579mg sodium, 22g carbohydrate (6g sugars, 6g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.


  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).
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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Gramma Amy User ID: 6989823 255059
Reviewed Oct. 5, 2016

"Looking for soup recipes without added grain, like noodles, rice, barley, etc I came across this recipe. It will now be a regular soup in my menu planning. So yummy! Since we enjoy herbs and seasonings, I added a bay leaf, garlic powder, black pepper, salt, and basil. Great flavor and so nutritious."

Pcjd User ID: 7872971 253768
Reviewed Sep. 6, 2016

"I've made this soup a couple of times. It has become one of my favorites. I love how versatile it is also, you can use chard or spinach, you can even add white beans and you can switch from butternut squash to pumpkin or even sweet potatoes. Also instead of water, I use chicken broth."

MtnGrandmaJan User ID: 7372481 168819
Reviewed Dec. 28, 2013

"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."

summerpls User ID: 4246258 118738
Reviewed Dec. 13, 2013

"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."

PhilGabi User ID: 7520645 94860
Reviewed Dec. 5, 2013

"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."

Beckatha User ID: 7369893 118722
Reviewed Oct. 9, 2013

"Was great. I brought leftovers to work and got rave reviews. Will make again."

Sheena_808 User ID: 7111196 149148
Reviewed Jan. 29, 2013

"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."

Shawn Morgan User ID: 1893759 95658
Reviewed Jan. 6, 2013

"Good with cabbage instead of kale, too!"

kristenkcole User ID: 2348391 67438
Reviewed May. 20, 2012

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

seasons4 User ID: 978190 149107
Reviewed Mar. 27, 2012

"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!"

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