Colourful Chicken 'n' Squash Soup

1. 1

   Place chicken and water in a soup kettle.

2. 2

   Bring to a boil.

3. 3

   Reduce heat, cover and simmer for 1 hour or until chicken is tender.

4. 4

   Remove chicken from broth.

5. 5

   Strain broth and skim fat.

6. 6

   Return broth to the pan; add the squash, kale, carrots and onion.

7. 7

   Bring to a boil.

8. 8

   Reduce heat; cover and simmer for 25-30 minutes or until vegetable are tender.

9. 9

   When chicken is cool enough to handle, remove meat from bones and cut into bite sixe pieces.

10. 10

    Discard bones and skin.

11. 11

    Add chicken and salt and heat through.

* Per serving · 4 servings · Values may vary.

No additional tips available.