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Pumpkin Chicken Soup is not only super easy to make with food you already have on hand but it packs a punch of nutrition for your family for lunch or dinner!

Pumpkin Chicken Soup

Course Lunch, Main Course, Side Dish, Soup
Cuisine American
Keyword chicken, fall, make-ahead, soup, vegetables, winter
Prep Time 25 minutes
Cook Time 35 minutes
Servings 6 people

Ingredients

  • 2 Tbsp cooking fat (i.e. butter, tallow, avocado oil, etc.)
  • 1 cup onion diced; from 1 small onion
  • 1 cup carrots diced; from 2-3 medium carrots
  • 1 cup celery diced; from 2-3 celery stalks
  • 4-6 cloves garlic minced
  • 4 chicken thighs or 6 chicken drumsticks
  • 4 cups water plus more as needed
  • 1 3/4 cups pumpkin puree or 1 15-oz can
  • 1 bay leaf
  • 1 1/4 tsp salt or to taste
  • 1/2 tsp black pepper or to taste
  • yogurt, cream, or parmesan cheese optional as toppings

Instructions

  1. Prepare all the ingredients before starting.

  2. Get the cooking fat going in the pot over medium heat.

  3. When it’s hot, add the onions, carrots, and celery. Sautee for 3 minutes then add the garlic. Cook for another minute.

  4. Add the chicken thighs, then pour water over everything. Add in the pumpkin puree, bay leaf, and salt and pepper. Stir and cover the pot. Let the chicken thighs cook for 20-25 minutes.

  5. When the thighs are finished cooking, remove them from the pot. Let the chicken cool down for several minutes and dice.

  6. Put the chicken back into the pot and continue simmering the soup or serve it up. Serve with yogurt, cream, or parmesan cheese.

Recipe Notes

  1. Let the soup cool down completely before freezing. You can put the soup into a silicone muffin tray or freeze it in a glass mason jar (be sure to follow the tips here).
  2. Reheating leftovers is simple. Just put the soup in a saucepan and heat over medium heat until warmed through. You can add more broth or water if you think the soup needs it.