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
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
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1Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
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2Remove 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.
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3When chicken is cool enough to handle, remove meat from bones and cut into bite-sized pieces. Discard bones and skin. Add chicken and salt to soup; heat through.
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