Colorful Chicken n’ Squash Soup
Serves: 14 servings
  • 1 broiler/fryer chicken, cut up
  • 12 cups water
  • 5 lbs butternut squash, peeled & cubed (10 cups)
  • 1¼ lbs fresh kale, chopped
  • 6 medium carrots, chopped
  • 2 large onions, chopped 3 tsp salt
  • 1.3 oz Knorr soup mix
  • ⅔ cup SACO Mix’n Drink Instant Skim Milk
  • 2 cups water
  1. Place chicken and water in a soup kettle.
  2. Bring to a boil.
  3. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
  4. Remove chicken from broth.
  5. Strain broth and skim fat.
  6. Return broth to the pan; add the squash, kale, carrots and onions.
  7. Bring to a boil.
  8. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
  9. When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Discard bones and skin.
  10. Add chicken, salt and milk to soup; heat through.
Recipe by SacoFoods at