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6 Chicken drumsticks or thighs
1 Butternut squash, peeled and cut into 24 cubes
6 sm Potatoes, peeled
3 Ears corn on the cob, cut into 2" pieces
3 Carrots, cut into 1" cubes
4 cn (10 1/2 oz each) chicken broth
Hot pepper sauce to taste
Salt and pepper to taste
Minced fresh cilantro or parsley
In a large soup kettle or Dutch oven, place chicken, squash, potatoes,
corn, carrots and broth. Bring to a boil. Reduce heat. Cover and
simmer for 25 mintues or until chicken is done and vegetables are
tender. Serve over rice in a shallow soup bowl. Pass hot pepper
sauce, salt, pepper and cilantro or parsley.
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