Pumpkin Soup
with chicken and rice
(easy to change with what you have, and add what you want)
Prepared Rice - 1 cup Rice (wild, brown or white) heated in 2 cups water till fluffy
2Tbsp - Butter or Margarine
1 cup - Onions, (or 1/3cup Dehydrated Onions & 2/3 cup water)
1 can - Cream of Celery Soup
2 cups - Chicken Broth (from carton,can or seasoning cube)
1 can 16oz - Pumpkin (or ~2cups Pumpkin puree)
1-2 cups - Mixed Vegetables (frozen or canned)
2 cups - Chicken, cooked and cubed (or 1 can ~12oz Chicken)
1/2 - 1 cup - Milk /or half&half /or can of Carnation milk
1/2 Tbsp - Ground Cinnamon
1 tsp. - Salt (2 tsp if needed)
Prepare Rice. Then in Large pot, ~6 quart, cook butter with onions. Add celery soup, broth and pumpkin and heat to boil. Stir in rice, vegetables, chicken, milk, cinnamon and salt. Heat to serving temperature, no boiling needed. Still tastes great when reheated for leftovers as well.
1 comment:
Sounds good, pumpkin is one of my favorite ingredients, I make a pumpkin and black bean soup that's good too.
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