Pumpkin 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.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
- Category: Soup
Ingredients
Scale
- 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
Instructions
- 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.
Notes
You can use butternut squash, or other winter squash in place of the pumpkin.
Keywords: chicken soup, chicken noodle, pumpkin
