Colorful Chicken ‘N’ Squash Soup

1. 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. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.