Colorful Chicken 'n' Squash Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 14
- 2 large onions chopped
- 3 teaspoons salt
- 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
- Carbohydrate 24.3866543046429 g
- Cholesterol 0 mg
- Fat 0.256634417857143 g
- Fiber 4.51001693109185 g
- Protein 2.21037989285714 g
- Saturated Fat 0.0570322848928571 g
- Serving Size 1 1 serving (440g)
- Sodium 34.5847481502986 mg
- Sugar 19.876637373551 g
- Trans Fat 0.0762420396428571 g
- Calories 96 calories
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). Originally published as Colorful Chicken 'n' Squash Soup in Taste of Home February/March 2007, p27 Nutritional Facts 1 serving (1-1/2 cups) equals 241 calories, 9 g fat (2 g saturated fat), 50 mg cholesterol, 581 mg sodium, 24 g carbohydrate, 7 g fiber, 19 g protein. Print Add to Recipe Box Email a Friend
