June 4, 2010 by Dana
I’m sure everyone has been holding their breath after yesterday’s cliffhanger (as much of a cliffhanger that a food blog can have, anyway), just waiting to see what I ate with the sesame zucchini bread as part of Steff Says’ five ingredient challenge. Well, here’s the recipe you’ve been waiting for: Pumpkin Chicken Soup with Brown Basmati Rice!
15 oz of canned pumpkin puree (not pumpkin pie filling)
1 cup skim milk
4 cups light chicken stock
1 lb chicken breasts, cooked and shredded
1 small onion, thinly sliced
2 sprigs fresh thyme, or a dash of dried thyme
1 cup brown basmati rice, cooked
salt and pepper to taste
The soup is extremely easy to make and yields four very filling dinner sized portions. It is a great way to use up extra rice or cooked chicken breast. If you only have raw chicken, like I did, just add the chicken to a sauté pan and cover with water. Cook over medium-high heat for about 8-10 minutes and you’ll have perfectly cooked chicken breast without any added fat (or flavor, for that matter, so I wouldn’t recommend cooking chicken like this to be served alone). Use two forks to shred the chicken – one to hold the chicken in place, and one to shred.
1. In a large pot over medium heat, whisk together the milk and pumpkin. Slowly stir in the chicken stock until well blended.
2. Add shredded chicken, sliced onion, and thyme to the soup.
3. Stir in the rice and heat until simmering.
4. Continue to simmer over low heat for approximately 10 minutes. Carefully remove the thyme. Add salt and pepper to taste.
5. Ladle soup into bowls and serve with warm sesame zucchini bread, or other fresh bread.
This easy soup perfectly utilized the remaining three mystery ingredients – chicken breast, basmati rice, and canned pumpkin puree – and was SO tasty! I know it seems more like a fall meal, but it is so good that I most certainly will be making this again before the end of the summer!