Submitted by: Kimberly Allen
Prep Time: 15 Minutes
Cook Time: 35 Minutes
The squash is my favorite part! A wonderful fall soup!
Heat stock pot over medium heat; add the oil. Add the onion & cook for 2-3 minutes. Add the carrots, celery and potato and cook 2-3 minutes more. Add both types of rice, the chicken broth, chicken, squash, parsley, basil, salt and pepper. Let the soup simmer for about 35 minutes or until the rice is tender. Makes 8 servings.