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Chicken and Squash Soup Recipe

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This recipe for Chicken and Squash Soup, by , is from 50 YEARS OF FRIENDSHIP, FOOD, & FUN, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sue Fischer
Added: Sunday, January 23, 2011

Category:
Category:

Ingredients:  
Ingredients:  
5-6 chicken breasts
3 (16 oz.) boxes chicken broth
1 bag chopped kale
2 med. onions, chopped
Ĺ bag baby carrots
1 large butternut squash
Salt & pepper to taste




Directions:
Directions:
Boil the chicken breasts (I use frozen) in water; let cool and cut into bite size pieces; set aside. Save the water. Pour three boxes of chicken broth into a large pot; add squash (peeled, seeded and cubed), kale (add this a little at a time until you have what you think is enough. Donít want to overpower the other veggies), carrots (cut in thirds) and onions. Bring to a boil. Reduce heat and simmer for 30-35 min until tender; add chicken to soup and heat through. Salt and pepper to taste..

Personal Notes:
Personal Notes:
I kinda redid the recipe to suit myself. I add some of the reserved liquid if needed. The hardest part is peeling and cutting the squash; cut it into three or four pieces, then peel and cube. This is very good with cornbread or French bread. If the kale is not chopped, be sure to cut out stems and chop into small pieces.
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