Colorful Chicken 'n' Squash Soup |
|
 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 14 |
|
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. Itâs nutritious, too. âTrina Bigham Fairhaven, Massachusetts 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:
1. Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
2. 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.
3. 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).
|
|