Crock Pot Chicken Pumpkin Soup and Croutons

1 small onion, diced

2 stalks celery, chopped

1-2 tsp garlic

1 can/ 15 oz of pure pumpkin

4 cups chicken or vegetable broth

2 cooked chicken breasts

Salt and pepper to taste.

In a crock pot set on low heat, add pumpkin. Slowly stir in the chicken stock until well blended.

Cut chicken in large chunks and add along with garlic, celery, and onion, as well as salt and pepper.

 Cover and cook as long as needed (this can also be made in a pot on the stove)

I made some Pumpkin spice croutons out of the P28 bread to add when done.  If you don’t want to do croutons, you can add some cooked brown rice at the end of the cooking time.


2 slices P28 bread
Pam olive oil spray
garlic, pepper and a tiny bit of pumpkin pie spice
dash of salt.
Preheat the oven to 375˚F. Spray the bread with pam to lightly coat both sides. Toss with spices to coat. . Arrange the croutons in a single layer on a baking tray and bake for until brown.  (I baked mine for approx 20 min)


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