Mom’s Chicken and Squash Soup | Gluten-free Weeknight Dinners

If you’re craving a super healthy version of chicken soup, this is it! With kale and butternut squash, it’s full of antioxidants, not to mention the colors that entice you in for a bowl. I hope you enjoy this comforting chicken soup recipe, from my family to yours!

Mom’s Chicken and Squash Soup

(Makes 7 servings)


  • 2 lbs. (900g) chicken with bone, breast and thighs

  • 6-7 cups (1.5 L) water

  • 2.5 lbs. (1 kg) Butternut squash, peeled and cubed (about 5 cups)

  • ¾ lbs. (340g) Fresh kale, chopped

  • 3 medium carrots, chopped

  • 1 large onion, chopped

  • 1 ½ tsp. Salt


  1. Place 2 lbs.(900g) chicken and water in a large soup pot. Bring to a boil. Reduce heat; cover and simmer for 45 min-1hr or until chicken is tender.


  1. Remove chicken from broth. Strain broth and skim fat. Return broth to the pan. Add the 5 cups chopped squash, 3/4lbs (340g) chopped kale, 3 chopped carrots, and 1 chopped onion. Bring to a boil. Reduce heat and simmer for 25-30 minutes or until vegetables are tender. 

  1. When chicken is cool enough to handle, remove meat from bones and cut into bite size pieces or shred. Discard bones and skin. Add chicken and salt to soup. Heat through

Keep Cookin’

Chef Joanna | Chef Joanna’s Kitchen



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