Colorful Chicken 'n' Squash Soup
Source of Recipe
Lori Bakes
Recipe Introduction
From Taste of Home Blue Ribbon Winner
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 bunch kale, trimmed and 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).
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