When I turned 40, I decided to live a healthier lifestyle, which included cooking smarter for my family. I make this soup every week, and everyone loves it.
—Trina Bigham, Fairhaven, MA
Prep: 25 min. • Cook: 11/2 hours Makes: 14 servings (51/4 qt.)
1 broiler/fryer chicken (4 lbs.), cut up
13 cups water
5 lbs. butternut squash, peeled and cubed (about 10 cups)
1 bunch kale, trimmed and chopped
6 medium carrots, chopped
2 large onions, chopped
3 tsp. salt
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. Remove chicken from broth. Strain broth and skim fat. Return broth to the pot; 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. Remove meat from bones; cut into bite-size pieces. Discard bones and skin. Add chicken and salt to soup; heat through.
11/2 cups: 228 cal., 8g fat (2g sat. fat), 50mg chol., 579mg sod., 22g carb. (6g sugars, 6g fiber), 18g pro. Diabetic exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.