Ingreadient :

• 6 chicken drumsticks or thighs
• 3 cups cubed peeled butternut squash (1-inch cubes)
• 6 small potatoes, peeled
• 6 pieces of fresh or frozen corn on the cob (2 inches each)
• 3 carrots, cut into 1-inch chunks
• 3 cans (14-1/2 ounces each) chicken broth
• Hot cooked rice
• Hot pepper sauce to taste
• Salt and pepper to taste
• Minced fresh cilantro or parsley

Direction :

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.
2. Serve over rice in a shallow soup bowl. Serve with hot pepper sauce, salt, pepper and cilantro or parsley.