Colorful Chicken ‘n’ Squash Soup
Total Time
Prep: 25 min. Cook: 1-1/2 hours
Yield
14 servings (5-1/4 quarts)
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
- 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-sized pieces. Discard bones and skin. Add chicken and salt to soup; heat through.
Nutrition 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.
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
Recipe Creator
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