Ingredients
1 broiler/fryer chicken (4 pounds), cut up13 cups water5 pounds butternut squash, peeled and cubed (about 10 cups)1 bunch kale, trimmed and chopped6 medium carrots, chopped2 large onions, chopped3 teaspoons salt
Preparation
Place chicken and water in a stockpot. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
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.
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.
