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
Colorful Chicken ‘n’ Squash Soup
Colorful Chicken ‘n’ Squash Soup
Prep Time
25 min
Cook Time
1 hour 30 min
Yield
14 servings (5-1/4 quarts)
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.
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