| 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-pound) stone, cleaned very well, optional
- 1 (3 to 4-pound) chicken, cut up
- 1 butternut squash, peeled, seeded and cubed
- 2 potatoes, peeled and cubed
- 1/2 bag baby carrots, chopped
- 1 bunch kale, chopped
- 1 bunch fresh parsley, leaves chopped
- 1 onion, chopped
- 1 small head cauliflower, broken into florets
- 1 (14-ounce) can chicken broth
- 1 small stick pepperoni, cubed
- 2 teaspoons hot sauce, or to taste
- 1 tablespoon curry powder
- 2 teaspoons dried oregano
- 1 teaspoon red pepper flakes
- 2 teaspoons salt
Instructions
- 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
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.