Colorful Chicken and Squash Soup

• 1 (4 lb) whole chickens, cut up
• 13 cups water
• 4 lbs butternut squash, peeled and cubed
• 4 large carrots, peeled and diced
• 3 cups raw fresh baby spinach leaves
• 1 small onion, finely chopped
• 2 garlic cloves, finely minced
• salt and pepper
• 2 tablespoons olive oil

1. Seperate parts of chicken, set in water, and bring to a boil for about 1 hour.
2. Remove chicken and seperate meat from bones.
3. Strain broth and set aside.
4. Add olive oil to large soup pot and add garlic, onion.
5. carrot and squash.
6. Saute until slightly tender.
7. Add broth back in and contiune cooking vegetables until fully cooked.
8. Finally, add in cooked chicken meat and baby spinach.
9. Cook an additional 10 minutes and serve.

whole chickens, water, butternut squash, carrots, baby spinach, onion, garlic, salt, olive oil

Taken from www.food.com/recipe/colorful-chicken-and-squash-soup-229120 (may not work)