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Soup: Colorful Chicken & Squash Soup




Source of Recipe


Trina Bigham Fairhaven, MA


List of Ingredients




1 broiler/fryer chicken (4 pounds), cut up

13 cups water

5 pounds butternut squash, peeled and cubed (about 10 cups)

1-1/4 pounds fresh kale, chopped

6 medium carrots, chopped

2 large onions, chopped

3 teaspoons salt




Recipe



Place chicken and water in a soup kettle. 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 (5-1/2 quarts).