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George's Stone House Soup
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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 saltFill 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.
Other Recipes from this Episode
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