Thursday, February 11, 2016

{soups-salads-and-salad-dressings} Colorful Chicken 'n' Squash Soup Recipe


Colorful Chicken 'n' Squash Soup Recipe

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

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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


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.

Originally published as Colorful Chicken 'n' Squash Soup in Taste of Home February/March 2007, p27

             Beth Layman  :)

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