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Poultry Soups

Granny's Island Chicken & Rice Soup

1 cup chopped onion
1 clove garlic, minced
3 tablespoons butter or margarine
1 bay leaf
1/2 to 3/4 teaspoon hot red pepper flakes
1/2 teaspoon ground coriander
1/2 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 cups chicken broth
4 cups cubed winter squash (like hubbard or acorn), pumpkin may be substituted
2 cups cooked chicken cubes
3 cups hot cooked rice
cilantro sprigs for garnish (optional)
hot pepper flakes for garnish (optional)


1. Cook onion and garlic in butter in large saucepan or Dutch oven over Medium-High heat. Add bay leaf, pepper flakes, coriander, allspice, salt, black pepper and chicken broth. Bring to a boil; simmer, covered, 10 to 15 minutes.

2. Add squash; simmer, covered, 10 to 15 minutes, or until squash is tender but still slightly firm. Remove bay leaf.

3. Reserve 1 cup squash cubes; puree remaining mixture. Return reserved squash and pureed mixture to saucepan.

4. Stir in chicken cubes; cook until thoroughly heated.

5. Serve soup topped with hot rice. Garnish with cilantro and pepper flakes, if desired.

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