Creamy Chicken and Kabocha Squash Shells

READY IN: 1hr 50mins
SERVES: 11-13
YIELD: 22-26 cups


  • 12
    cups chicken broth (I used 1/4c "Herbox Chicken Instant Bouillon & Seasoning" with 12 c water)
  • 4
    large chicken breasts, boneless-skinless, cut into 1-inch cubes
  • 1
    red onion, finely chopped
  • 1
    bulb of garlic, chopped (yes, the whole bulb! Don't worry, it's not too much!)
  • 1
    kabocha squash, cut in half, seeds removed, then cut into several large chunks
  • 16
    ounces shell pasta, large shells


  • Bring water and stock to a boil.
  • Add chicken, onion, garlic, and squash. Return to boil; reduce heat; cover.
  • Cook until squash is tender. Remove squash from soup, remove pulp from peel, cut into chucks, and return to pot (discard peel).
  • Cook about an hour, stirring occasionally, until most of squash and all of onion and garlic are "pureed" (you won't need to puree it; it does it by itself).
  • Add shells and cook until they are almost over-cooked. My shells were pretty big when it was all done, and it was great!
  • Serve and enjoy! Freeze your leftovers!