4 bacon slices, chopped
1 lb. boneless, skinless chicken breasthalves, chopped
1 c. chopped onion
1/2 c. chopped celery
1/2 c. chopped carrot
1/4 c. chicken (or vegetable) broth
6 c. chicken (or vegetable) stock
14 oz. can of pure pumpkin (no spices)
1/4 tsp. dried thyme
1/8 tsp. ground sage
Cook bacon in large saucepan on medium until crisp. Tranfer with slotted spoon to paper towels to drain. Set aside.
Heat 1 tbsp. drippings in same saucepan on medium-high. Add chicken. Cook for about 8 minutes, stirring often, until browned.
Add next 4 ingredients. Heat and stir for about 5-10 minutes, scraping any brown bits from bottom of pan, until vegetables are softened.
Add remaining 4 ingredients. Stir. Bring to boil. Reduce heat to medium low. Simmer, covered, for about 30 minutes, stirring occasionally, until vegetables are tender. Add bacon. Stir.
Makes about 81/2 cups (2.1L.).