Butternut squash, rice and chicken soup
Recipe
When reheating the soup, add ½ cup (125 ml) chicken broth, ½ cup (125 ml) milk, 1 cup (250 ml) diced cooked chicken and ½ cup (125 ml) cooked rice. Salt and pepper to taste. Serve soup piping hot, garnished with chopped Italian parsley.
Makes 3 servings.
Tips and tricks
- Increase the quantity of rice to up to 1 cup (250 ml) for a thicker soup.
- Use wild rice for a remarkable appetizer for Thanksgiving or any other special dinner.