Mom’s Chicken and Squash Soup
(Makes 7 servings)
Ingredients:
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2 lbs. (900g) chicken with bone, breast and thighs
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6-7 cups (1.5 L) water
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2.5 lbs. (1 kg) Butternut squash, peeled and cubed (about 5 cups)
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¾ lbs. (340g) Fresh kale, chopped
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3 medium carrots, chopped
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1 large onion, chopped
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1 ½ tsp. Salt
Directions:
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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.
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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.
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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.
