Pumpkin and Chicken Soup

Made with minimal effort and ingredients, this chicken pumpkin soup recipe is proof that simple ingredients can taste spectacular. This one pot soup has a very mild pumpkin flavor and creamy texture.

– 1 tablespoon olive oil – 1 medium yellow onion – 1 red bell pepper – 1 and ½ teaspoon fine sea salt – ¾ teaspoon black pepper – 1 clove garlic minced – ½ cup corn – 1 cup long grain brown rice – 14 oz can pure pumpkin – 6-8 cups water – 1 lb boneless, skinless chicken breasts

INGREDIENTS

1.

Cook onion and bell pepper until softened. Add garlic.

Sauté vegetables.

2.

Add the water, pumpkin, corn and rice and stir until well combined and smooth. Cook over medium.

Simmer.

3.

Once the chicken is cooked through (165 F), use a fork or slotted spoon and remove it.

Remove and shred chicken.

4.

To shred it, I recommend using a hand mixer- trust me, it works so well!!

Remove and shred chicken.

5.

Return the chicken to the pot and serve.

To Store: Store leftover chicken pumpkin soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. To Reheat: Reheat in the microwave until warmed through. The soup will thicken as it sits, so you might want to stir in a bit of water (1-2 tablespoons).

Leftovers

One reader said: "WOW I am hooked. It is so perfect for a chilly fall day soup."

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