Warm up this fall, with a bowl of this hearty, comforting soup! Filled with shredded chicken, root vegetables, wild rice and of course PUMPKIN. What is great about this soup, is that even pumpkin haters will gobble it up, they will never know it is there. Instead of using chunks of pumpkin, I opted to stir some puree into the broth the help thicken the soup as well as add some great vitamins and minerals. Did you know that just 1/2 cup of pumpkin contains 200% of your vitamin A? Good stuff people!
Chicken and Pumpkin Stew with Wild Rice
6-8 cups of chicken stock
4 cup of cooked chicken, cubed or shredded
2 tbs olive oil 1 large yellow onion
1 large sweet potato
5 gloves of garlic, minced
1 cup wild rice, uncooked
1 cup frozen corn
1 cup pumpkin puree
1 tbs diced fresh rosemary1 sprig of fresh thyme
1 dried bay leaf
4 sage leaves
1 tbs balsamic vinegar
1 tbs maple syrup
In a large stock pot or dutch oven, saute onion, sweet potato, carrot and garlic with the olive oil.
Once the onions are translucent, add in 4 cups of the chicken stock, the wild rice, rosemary, thyme, bay leaf, sage, vinegar, maple syrup and corn. Bring to a low boil and simmer over medium/low heat for one hour or until the rice tender and starts to curl.
Add remaining stock if needed during the simmering process. Once rice has cooked, mix in pumpkin puree and any extra stock needed to get desired thickness.
Salt and pepper to taste, serve hot with fresh bread.