Chicken and rice soup with a creamy base made from acorn squash. Chock full of carrots, celery and brown rice this soup is healthy and delicious! The first of three seasonal squash recipes to celebrate the beginning of Autumn.
|Autumn Chicken and Rice Soup|
Is there anything more soothing than a hot bowl of soup or chowder when the air starts to have a chill?I am an extremely cold natured person. The most comfortable temperature for me ranges somewhere between 74 and 76 degrees. When the temp dips below 70, that means it is time to pull out the soup pot. Honestly, soup is one of the reasons I look forward to the cooler months. People tend to look at you funny when you want soup and it is pushing 100 degrees outside. The lower temps and ushering in of the Fall season means I can make soups, stews and chowders with abandon.
Chicken and Rice Soup
The first soup I made this season was this chicken and rice with acorn squash. The acorn squash makes for a thicker consistency than regular chicken and rice soup while the subtle flavor of the squash blends perfectly with the chicken and veggies. A hearty and satisfying meal full of flavor and nutrition.
This is the first of three squash recipes to celebrate the beginning of Autumn! This is the appetizer recipe, to be followed by a main dish and dessert recipe. Subscribe to Christy's Cooking Creations by email to be sure you don't miss a course from this celebration of squash!
Autumn Chicken and Rice Soup
6 Cups Water
6 Chicken Bouillon Cubes
3 Cups Cooked and Chopped Chicken
3 Cups Cooked and Mashed Acorn Squash*
1 Cup Diced Carrots
1 Cup Diced Celery
1 Cup Brown Rice
3 Garlic Cloves – Pressed or diced
2 Tablespoons Butter
Salt and Pepper to taste
Melt two tablespoons of butter over low heat, add garlic and cook for five minutes. Add water and bouillon cubes, turn heat to medium. Once bouillon cubes are completely dissolved, add acorn squash, celery, and carrots. Cook on a low simmer for about thirty minutes, until vegetables are tender. Add rice, cover and simmer until rice is cooked. Add chicken just to warm through and salt and pepper to taste.
*I roast all types of squash by making several slits with a knife all around the squash and roasting in the oven at 350 degrees until the flesh is tender and can be poked with a fork. This usually takes between thirty and forty five minutes, depending on the size of the squash. Make sure to line pan with aluminum foil as some juices from the squash will seep out during baking. Allow squash to cool, split squash open, clean fibrous strings and seeds by scooping with a spoon. Scoop squash from shell for use in baking or cooking.
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Thank you so much for attending week 3 of #PureBlogLove and linking your fantastic blog post. This chicken and rice soup looks amazing! Nothing beats a big bowl of chicken soup and I bet the rice adds a wonderful texture. It's coming into summer here in New Zealand but that isn't going to stop me from trying this!ReplyDelete
I can't wait to see what you have in store for our party next week Thursday 8 PM EST- Sundays at midnight . Have a great day!
I am a big fan of soup. In the winter I like to make it and take it to work for my lunch. I love your recipe it looks yummy!ReplyDelete
Me too Dawn, I never tire of soup, even the leftovers. Thank you for visiting!Delete
I love the idea of squash as a soup base. I'd love to see this recipe at #theWeekendSocail Linky. We're live through Sunday 9:00 PM EST. Pleae stop by! :)http://thekitchenchopper.com/indexBlog.php/theweekendsocial-39-recipediy-linky-and-garden-barley-stew-white-chocolate-halloween-ghosts-boo/ReplyDelete
Thank you KC! I would be happy to share, thanks for stopping by.Delete
Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST on KitchenDreaming.com ! I hope to see you there!ReplyDelete
This chicken soup looks delicious. :)ReplyDelete
Thank you Ritu, we enjoyed it! Glad you stopped by!Delete
I saw your post at The Weekend Re-Treat Link Party. I like how you made a great soup even healthier with acorn squash and brown rice. It should cure whatever that ails you, or at the least make you feel better!ReplyDelete
Thank you for stopping by! Soup always makes me feel better!Delete
Saw this at the Marvelous Monday Link Party. I love chicken and rice soup but have never thought to add acorn squash. I'm pinning this so I can make it for the fam. It sounds delicious!ReplyDelete
The acorn squash adds great flavor. I think they will enjoy it. Thanks for stopping by and for pinning!Delete
Your soup sounds so warm and comforting. Perfect for the fall season. Thanks for sharing at Foodie Fridays. Hope to see you there again tomorrow!ReplyDelete
Thank you Shari! I am a soup junkie, love it year round! Thanks for visiting!Delete