Place chicken and water in stock pot. Bring to a boil. Reduce heat cover and simmer for 1 hour or until chicken tender

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 to 30 minutes or until vegetables are tender

When chicken is cool enough to handle remove meat from bones and cut into bite size pieces. Discolored bone and skin add chicken and salt to soup heat thoroughly.

Nutrition: 1 and a 1/2 cup equals 228 calories, 8 grams of fat, 2 grams saturated fat, 50 milligrams cholesterol, 579 milligrams sodium, 22 grams carbohydrate, 6 grams fiber, 18 grams protein, diabetic exchange: two lean meats, 1 starch, 1 vegetable, 1/2 fat