PUMPKIN CHICKEN CHOWDER

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PUMPKIN CHICKEN CHOWDER image

Categories     Soup/Stew     Chicken     Fall     Winter

Yield 8 servings

Number Of Ingredients 13

2 tablespoons cooking oil
3 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 medium onions, chopped
1 red bell pepper, seeded and chopped
1 green bell pepper, seeded and chopped
3 garlic cloves, minced
6 cups chicken broth
2 (16-ounce) cans pumpkin puree
1 cup frozen corn
1/3 cup uncooked rice
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

  • Heat the oil in a large soup pot over medium heat. Add the chicken, onions, bell peppers and garlic. Saute until the chicken is no longer pink, 6 to 8 minutes. Add the broth, pumpkin, corn, rice, basil, salt and pepper. Stir well and bring the soup to a boil, then reduce the heat and simmer covered, until the rice is tender, about 20 minutes. Serve hot.

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