Colorful Chicken 'n' Squash Soup

By smleonard

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

Preparation

Step 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.
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 (5-1/2 quarts).