Directions:
- 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 onion. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetable are tender.
- When chicken is cool enough to handle, remove meat from bones and cut into bite sixe pieces. Discard bones and skin. Add chicken and salt and heat through.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1065.27 Kcal (4460 kJ) | ||
| Calories from fat | 107.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 18% | |
|---|---|---|---|
| Cholesterol | 594.09mg | 198% | |
| Sodium | 3978.95mg | 166% | |
| Potassium | 6704.79mg | 143% | |
| Total Carbs | 197.89g | 66% | |
| Sugars | 37.83g | 151% | |
| Dietary Fiber | 31.17g | 125% | |
| Protein | 66.82g | 134% | |
| Vitamin C | 636mg | 1060% | |
| Vitamin A | 22.8mg | 760% | |
| Iron | 27.8mg | 154% | |
| Calcium | 1243.1mg | 124% | |
| Amount Per 100 g | |||
| Calories | 30.21 Kcal (126 kJ) | ||
| Calories from fat | 3.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.34g | 18% | |
|---|---|---|---|
| Cholesterol | 16.85mg | 198% | |
| Sodium | 112.83mg | 166% | |
| Potassium | 190.13mg | 143% | |
| Total Carbs | 5.61g | 66% | |
| Sugars | 1.07g | 151% | |
| Dietary Fiber | 0.88g | 125% | |
| Protein | 1.89g | 134% | |
| Vitamin C | 18mg | 1060% | |
| Vitamin A | 0.6mg | 760% | |
| Iron | 0.8mg | 154% | |
| Calcium | 35.3mg | 124% | |
* 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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