This fabulous soup is from my Taste of Home magazine (shocker!). Brad wasn't too sure about it, as he isn't much for veggies, lol. He ended up loving it, and the girls liked it a lot too. I made it last night for supper, along with the Dilly Chicken sandwiches. Although, I had no dill for the sandwiches, so I used Thyme instead, I think I liked it better!!!
Chicken and Squash Soup
1 broiler/fryer chicken (4 pounds) cut up
13 cups water
5 pounds butternut squash, peeled and cubed (about 10 cups)
1 1/4 pounds fresh kale, chopped
6 medium carrots
2 large onions, chopped
3 tsp salt
Place chicken and water in soup kettle. bring to a boil. reduce heat; cover and simmer 1 hour or until chicken is tender.
Remove chicken from broth. Strain broth and skim fat. Return broth to pan; add the squash, kale, carrots and onions. Bring to a boil. Reduce heat; cover and simmer 25-30 minutes or until veggies 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.
Linking up to Tempt My Tummy Tuesdays