Autumn Chicken and Rice Soup

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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