Pumpkin Chicken Noodle Soup

Chicken Noodle Soup

This is a quick Chicken Soup, relatively speaking. There is no long simmered stock, just a quick poaching liquid. It will serve 6 – 8 and keeps well, both in the fridge and the freezer.


  • 2 chicken breasts
  • 2 chicken thighs
  • 2 bay leaves
  • bouquet garni
  • 4 cups chicken broth
  • 4 cups water
  • 6 carrots, cut lengthwise, then sliced
  • 2 ribs celery, sliced
  • 3 leeks, trimmed, cut lengthwise, then sliced
  • 5 cups cubed pumpkin or winter squash
  • 2 cups pumpkin purée
  • 7oz (210gr) egg noodles, spaetzle, or other small pasta
  • 1 tbs olive oil


  • Put chicken, herbs and 4 cups water in soup pot or Dutch oven.
  • Cover, bring to a boil, reduce heat and simmer until done, 15 – 20 minutes.
  • When done remove chicken and allow to cool
  • Strain stock, and set aside until needed.
  • Heat oil in soup pot over medium heat.
  • As you cut / slice the vegetables add them to the pot, stirring and lightly frying.
  • Once all the vegetables are in the pot, add the hot poaching liquid and the chicken broth.
  • Cover and heat to boiling.
  • Reduce heat to simmering and cook until vegetables are almost done, 15 – 20 minutes.
  • Add the egg noodles and continue cooking until the noodles are done, another 8 – 10 minutes (for my noodles).
  • Cut the chicken into small pieces and add to the soup along with the pumpkin purée.
  • Heat through, taste and adjust, adding water, stock, salt, etc. as needed. Serve.


You can use butternut squash, or other winter squash in place of the pumpkin.

Keywords: chicken soup, chicken noodle, pumpkin

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