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Ingredients Jump to Instructions ↓

  1. 1 (1-pound) stone, cleaned very well, optional

  2. 1 (3 to 4-pound) chicken, cut up

  3. 1 butternut squash , peeled, seeded and cubed

  4. 2 potatoes , peeled and cubed

  5. 1/2 bag baby carrots, chopped

  6. 1 bunch kale, chopped

  7. 1 bunch fresh parsley, leaves chopped

  8. 1 onion, chopped

  9. 1 small head cauliflower , broken into florets

  10. 1 (14-ounce) can chicken broth

  11. 1 small stick pepperoni , cubed

  12. 2 teaspoons hot sauce, or to taste

  13. 1 tablespoon curry powder

  14. 2 teaspoons dried oregano

  15. 1 teaspoon red pepper flakes

  16. 2 teaspoons salt

Instructions Jump to Ingredients ↑

  1. Fill a very large stock pot about halfway with water and bring it to a boil over high heat. Add the stone, if using, and the chicken. Return this to a boil, reduce the heat to medium, and simmer for 30 minutes, skimming any foam that may rise to the top. Add the remaining ingredients and cook until the vegetables are tender, about 30 minutes.

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