Soup's On: Pumpkin Chicken Chowder

This recipe is adapted from a recipe that my friend Becky used when we went Trick-or-Treating. I say adapted because I helped her put it together, and I make it from memory. My friends, Becky and Jodi, and I took our kids out Trick-or-Treating this year together. It was windy and bitterly cold. Really, what do I expect? Most the girls' costumes are cold even if you are standing inside. My girlios all wanted to be fairies, princesses or some other form of magic royalty with no sleeves. I couldn't talk them into being a bear or an eskimo. The soup was lovely to have when we got back, and the adults even got a chance to sit around and talk like adults. It was such a nice time.

This is a gluten free crockpot soup. I cooked two chicken breasts which came out to 12 oz. The original recipe calls for red pepper. However, red peppers were three times the price of green, and I went with the green pepper. I also used brown rice so it takes a little longer in the crock pot and makes the soup thicker.

Pumpkin Chicken Chowder:

Pumpkin chicken chowder ingredients

1 can (14.5) pumpkin
3 cans chicken broth
8 oz cooked chicken, cubed
1 onion chopped
1 red pepper chopped
1/2 cup frozen corn
1/4 cup rice
1/2 tsp basil
1/2 tsp salt
1/4 tsp pepper





Put all ingredients in slow cooker. Cook for 3-4 hours on high or 6-8 hours on low. Enjoy!

Seriously, this soup is so good. I can't wait until lunch for leftovers :)