Thursday, October 20, 2011

Pumpkin Chicken Soup

Pumpkin Chicken Soup
I c. chopped onion
1 c. chopped celery
1 tsp. minced garlic
2T olive oil
2 cans or 1 box chicken broth
1 can pumpkin
2 c. cubed chicken
1 can diced tomatoes
1 3/4 c. cooked wild rice mix (I used Uncle Ben's box mix)
2-3 T. ketchup
1/2 t. salt
1/2 t. dried basil
1/4 t. pepper
Parmesan cheese (to top/garnish with at the end)

In large sausepan saute' onion, celery, and garlic in oil until tender. Stir in broth, chicken, pumpkin, tomatoes, ketchup, rice, seasonings.

Bring to a boil. Reduce heat and simmer, uncovered for 10-15 minutes or until heated through, stirring occasionally. Serve with parmesan cheese if desired. Makes 2 quarts. This is even better the next day!

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