Colorful Chicken ‘n’ Squash Soup

  Soups

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. It’s nutritious, too.

Colorful Chicken ‘n’ Squash Soup

Average Rating: 4.431818

TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
YIELD: 14 servings (5-1/4 quarts).

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

Instructions

  • 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.

Nutrition Facts

1-1/2 cups: 228 calories, 8g fat (2g saturated fat), 50mg cholesterol, 579mg sodium, 22g carbohydrate (6g sugars, 6g fiber), 18g protein.
Diabetic Exchanges:
2 lean meat, 1 starch, 1 vegetable, 1/2 fat.

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