Ingredients Jump to Instructions ↓

  1. 6 chicken drumsticks or thighs Butternut squash, peeled and cut into 24 1- inch cubes 6 small potatoes, peeled

  2. 6 pieces of fresh or frozen corn on the cob (2 inches each )

  3. 3 carrots, cut into 1-inch chunks

  4. 4 cans (10-3/4 ounces each ) chicken broth Hot cooked rice Hot pepper sauce to taste Salt and pepper to taste Minced fresh cilantro or parsley

Instructions Jump to Ingredients ↑

  1. In a large soup kettle or Dutch oven, place the chicken, squash, potatoes, corn, carrots and broth; bring to a boil. Reduce heat; cover and simmer for 25 minutes or until chicken is done and vegetables are tender. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley. Yield: 6-8 servings.


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