Ingredients
6 chicken drumsticks or thighs3 cups cubed peeled butternut squash (1-inch cubes)6 small potatoes, peeled6 pieces of fresh or frozen corn on the cob (2 inches each)3 carrots, cut into 1-inch chunks3 cans (14-1/2 ounces each) chicken brothHot cooked riceHot pepper sauce to tasteSalt and pepper to tasteMinced fresh cilantro or parsley
Preparation
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.
