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-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through. Yield: 14 servings (5-1/4 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 252.84 Kcal (1059 kJ) | ||
| Calories from fat | 46.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.18g | 8% | |
|---|---|---|---|
| Cholesterol | 339.48mg | 113% | |
| Sodium | 627.86mg | 26% | |
| Potassium | 980.58mg | 21% | |
| Total Carbs | 26.57g | 9% | |
| Sugars | 5.4g | 22% | |
| Dietary Fiber | 4.45g | 18% | |
| Protein | 25.42g | 51% | |
| Vitamin C | 57.8mg | 96% | |
| Vitamin A | 5.8mg | 192% | |
| Iron | 9.4mg | 52% | |
| Calcium | 126.6mg | 13% | |
| Amount Per 100 g | |||
| Calories | 45.11 Kcal (189 kJ) | ||
| Calories from fat | 8.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.92g | 8% | |
|---|---|---|---|
| Cholesterol | 60.57mg | 113% | |
| Sodium | 112.03mg | 26% | |
| Potassium | 174.96mg | 21% | |
| Total Carbs | 4.74g | 9% | |
| Sugars | 0.96g | 22% | |
| Dietary Fiber | 0.79g | 18% | |
| Protein | 4.54g | 51% | |
| Vitamin C | 10.3mg | 96% | |
| Vitamin A | 1mg | 192% | |
| Iron | 1.7mg | 52% | |
| Calcium | 22.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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