This soup is a favorite in our home this time of year. With winter squash and greens in abundance it is full of fall and winter flavor. The rich organic chicken and vegetable broth is full of all kinds of good things our bodies need to prepare for the cold weather season. Happy cooking!
1 broiler/fryer chicken (4 pounds), cut up
13 cups water
5 pounds butternut squash, peeled and cubed (about 10 cups) – or other winter squash
1 bunch chard leaves or kale, trimmed and chopped
6 medium carrots, chopped
2 large onions, chopped
3 teaspoons sea salt or Herbamare
1 bay leaf
½ teaspoon thyme
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
pan; add the squash, greens, carrots and onions.
3. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until
vegetables are tender.
4.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. Yield: 14 servings (5-1/4 quarts).
First posted in Brown Box Newsletter 2006.