Creamy Chicken and Pumpkin Soup
Packed with protein and fiber, this hearty soup is easy to make and such a wonderful meal on a chilly day. We love to serve this with good-quality bread for mopping up all of the delectable juices. This recipe makes 6-8 servings.
PREP TIME
10 minutes
COOK TIME
20 minutes
Ingredients
3 cups shredded cooked chicken breast
1 15-ounce can pumpkin puree
32 ounces chicken stock
1/2 cup heavy cream
2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
Handful of freshly chopped Italian parsley
1 teaspoon salt
1/2 teaspoon pepper
1 15-ounce can pumpkin puree
32 ounces chicken stock
1/2 cup heavy cream
2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
Handful of freshly chopped Italian parsley
1 teaspoon salt
1/2 teaspoon pepper
Directions
Heat oil in a large stock pot or Dutch oven to medium-high on the stove top. Add onion, carrot and celery; cook for 4-5 minutes. Add garlic and cook for one more minute. Add stock, pumpkin puree and cream; stir to combine. Bring to a boil, reduce heat, cover and simmer for 10 minutes. Stir in chicken, salt and pepper and cook until chicken is heated through, about 5 more minutes. Garnish with parsley and serve.
Looking for inspiration? Try these recipes:
Sweet and Spicy Rice Salad
Kielbasa, Bean and Veggie Soup
Sausage and Caramelized Onion Bread Pudding
