Colourful Chicken 'n' Squash Soup

• 1 (4 lb) broiler chickens, cut up
• 13 cups water
• 5 lbs butternut squash, peeled and cubed (about 10 cups)
• 1 14 lbs fresh kale, chopped
• 6 medium carrots, chopped
• 2 large onions, chopped
• 3 teaspoons salt

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 onion.
7. Bring to a boil.
8. Reduce heat; cover and simmer for 25-30 minutes or until vegetable are tender.
9. When chicken is cool enough to handle, remove meat from bones and cut into bite sixe pieces.
10. Discard bones and skin.
11. Add chicken and salt and heat through.

broiler chickens, water, butternut squash, fresh kale, carrots, onions, salt

Taken from www.food.com/recipe/colourful-chicken-n-squash-soup-325864 (may not work)