Colorful Chicken 'n' Squash Soup

1 broiler/fryer chicken (4 lbs.), cut up

13 cups water

5 lbs. butternut squash, peeled and cubed (about 10 cups)

1 1/4 lbs. fresh kale, chopped

6 medium carrots, chopped

2 large onions, chopped

3 tsp. salt

Place chicken and water in a soup kettle. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.

Remove chicken from broth. Strain broth and skim fat. Return broth to the pan; 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.

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