This recipe is super easy and comes together really quickly. It was a great way to use leftover turkey or a rotissere chicken. (That's why I used shredded rather than cuped chicken.) The boys in my family are not vegetable eaters, and I've adapted many recipes to include vegetables by hiding them. Though not in the original recipe, I added a 1/2 cup of carrot puree, and they didn't know the difference...it's the same color as pumpkin, right?
1 cup chopped onion
1 cup chopped celery
1 teaspoon minced garlic
2 tablespoons olive oil
2 cans (14.5 oz each) chicken broth
2 cups cooked turkey/chicken; shredded or cubed
1 can (15oz) solid pack pumpkin
1 can white kidney or cannellini beans, rinsed & drained
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
Grated parmesean cheese
In a large saucepan, saute the onion, celery & garlic in oil until tender.
Stir in the broth, turkey, pumpkin, beans, salt, basil & pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through, stirring occasionally. Serve with parmesean cheese.
A few other notes- I really don't like mincing and chopping, so I took the celery, onion & garlic and put it all in the food processor and let it do the work for me! I used a rotissere chicken that I'd cooked in the crock-pot, so I used the broth from that and it was even better. Just salt & pepper to taste. Lastly, canned pumpkin is listed in the recipe; I happened to have a plethora of pumpkins, so I roasted one and pureed it and used that. Enjoy!
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