George’s Stone House Soup

  1.0 – 1 reviews  • Poultry
Level: Easy
Total: 1 hr 30 min
Prep: 30 min
Cook: 1 hr
Yield: enough for the neighborhood (or 6 to 8 servings)

Ingredients

  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

  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. 

Nutrition Facts

Serving Size 1 of 8 servings
Calories 418
Total Fat 22 g
Saturated Fat 6 g
Carbohydrates 25 g
Dietary Fiber 6 g
Sugar 5 g
Protein 30 g
Cholesterol 105 mg
Sodium 990 mg

Reviews

Patricia Davis
Blah! After chopping and dicing for an hour and taking out all the bones, I was hoping for a great soup. Turned out to be extremely bland. However, I was able to “fix” it by adding a generous helping of jalapeno pepper sauce and more salt. It went from barely edible to yummy.

 

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