Description
Discover how to make a delicious Pumpkin Chicken Soup that will warm your soul. This easy recipe is perfect for cozy nights at home.
Ingredients
- 1 Tablespoon vegetable oil (15 ml)
- 2 chicken breasts, boneless, skinless and cut into bite-sized pieces (300 g)
- 1 cup onion, diced (150 g)
- 1 cup red bell pepper, diced (150 g)
- 1 clove garlic, minced
- 4 cups chicken broth (960 ml)
- 14 oz canned pure pumpkin, not pie filling (1/2 of a large can) (400 g)
- 1/2 cup corn kernels, fresh or frozen (75 g)
- 1/4 cup long grain rice, white or brown (45 g)
- 1 Tablespoon (15 ml) fresh basil, chopped or 1/2 tsp (3 ml) dried basil leaves
- 1/4 teaspoon (1 ml) fine salt
- 1/8 teaspoon (1 ml) black pepper
- Additional salt and freshly ground pepper, to taste
- Fresh parsley and/or additional fresh chopped basil, for garnish
Instructions
- Begin by warming up the vegetable oil in a large pot or Dutch oven on medium heat. Place the chicken pieces into the pot and sauté, stirring occasionally for a few minutes.
- Incorporate the chopped onion and diced red bell pepper, continuing to cook until the onions become tender and the chicken loses its pink hue.
- Introduce the minced garlic into the mixture, stirring for an additional 30 seconds.
- Pour in the chicken broth, then add the pureed pumpkin, corn kernels, rice, and basil. Mix thoroughly to combine all ingredients.
- Increase the heat to bring the mixture to a boil, then lower to a medium-low setting, allowing the soup to simmer gently for 20-30 minutes. This will allow the rice to cook and the flavors to meld.
- Taste the soup to check if the rice is fully cooked. If the flavor is lacking, incorporate more salt as needed. Stir in a pinch of black pepper and some fresh basil, if you like.
- Serve the soup with a garnish of freshly chopped parsley.
