Monday, November 3, 2008

Pumpkin Chicken Soup

My husband made the BEST soup yesterday for dinner. We had a lot of pumpkin left over from our jack-o-lantern from Halloween. He added a couple of cups of pumpkin to our chicken soup and it really improved the flavor. Chicken soup is already such a comfort food, but with the pumpkin it's even more of a comfort food. Here's the recipe for you to enjoy!

Pumpkin Chicken Soup
6 C. water
3 tsp. instant chicken bouillon
1 tsp. onion salt
Parsley (as much as desired)
Dash of pepper
2-3 chicken leg quarters
1-2 C. chopped onions
2 C. diced carrots
2 C. diced celery
2 C. cooked, pureed pumpkin

Heat the above ingredients in a large crock pot for 5-6 hours or until chicken is cooked. Then remove chicken carefully and discard bones and skin. Return chicken to pot and add 4 cans cream of chicken or cream of mushroom soup (he used 2 of each). Cook Egg Noodles separately and then combine with the soup. We like the wide egg noodles of the Country Pasta brand or you can make your own! Serve with fresh bread, bread sticks or rolls.

You can add rice instead of the egg noodles or eat it without. I'd like to try this in the pressure cooker sometime because I think it would do great! It's also Gluten-free other than the egg noodles and cream of chicken soup. For lower fat you can substitute 1 or 2 Boneless Skinless Chicken Breasts for the Leg Quarters. Mix in some cornstarch if it needs thickening.

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