Tampa Cake Girl - Chicken and Squash Soup
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Chicken and Squash Soup - Recipe #126
Chicken and Squash Soup
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Feb 23, 2015      Comments:  1      Replies:  1     
Ingredients:
Soup Stock:
1 chicken, cut up
8 cups of water
2 onions, quartered with skins intact
2 bay leaves
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon sage
1 teaspoon Lawry’s Season Salt
1 stick of butter

Soup:
1 onion, about a cup chopped
3 cups of squash, chopped (about 8 yellow)
1 16 ounce can of tomato sauce
1 16 ounce can of chopped tomatoes, do not drain
1 cup of frozen corn
1 cup of frozen green beans
Chicken, the chopped pieces that made the stock
3 cups of chopped apples (do not use golden delicious or Granny Smith)
1 cup of small shelled pasta
In a large stew pot, add the above ingredients. Boil chicken until it’s falling off of the bones. Skim all of the onions and bay leaves out of the stock. Debone chicken and cut into pieces, set aside.
Add chopped onion, squash, tomato sauce and chopped tomatoes to the chicken broth. Stir and add corn, green beans and chicken. Cook on low for 3 – 4 hours until squash is tender. Add chopped apples (I used Braeburn) and pasta and cook for another hour and a half. I made this delicious soup and I did add a little more salt and pepper after it cooked. Everyone’s palate is different so follow the original recipe before adding more. I loved this soup and will make it again! Makes 8 – 10 servings. Enjoy!
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Christine Stephens      February 23, 2015 at 1:06 pm      Reply                  
Sounds absolutely delicious! Sent from Chris’s iPad
Tampa Cake Girl      February 23, 2015 at 1:15 pm      Reply      
It truly delicious soup. Hearty, healthy and yummy!