How to Make The Best Pumpkin Chicken Noodle Soup — A Homemade Recipe For The Soul
Cool weather recipe
Chilly weather outside means warm food inside. One of our favorite meals is pumpkin chicken noodle soup. It’s hearty, delicious, healthy, and easy to make.
I usually whip up this chicken soup 3–4 times a month during fall and winter. I love the smell of the ingredients mixing together for a creamy meal.
When the kids start complaining of an itchy throat, or their noses start running, I will give them extra vitamins, fluids, and a full day of this soup. They always wake up feeling better the next day!
Extra bonus? All three of my kids love it — that’s right, all three! I sneak the veggies easily into this warm bowl of love.
So here it is, but I must warn you, this soup has been known to make you lazy for 1–2 hours immediately following consumption.
Prep time: 20 minutes Cook time: 50 minutes
Ingredients
- A pack of chicken thighs (8–10) fillets
- 1 medium sized butternut squash (peeled and chopped in small cubes)
- 16 oz whole wheat noodles
- A pint of heavy cream
- 2 stalks of celery (chopped)
- 2 handfuls of baby carrots (chopped)
- 2–3 small turnips peeled or unpeeled according to your preference (healthier substitute for potatoes)
- 2 tablespoon of Italian parsley (chopped)
- 3–4 bay leaves
- 2 stalks of green onions (chopped)
- 3 cloves of garlic (chopped fine)
- 1 teaspoon of ground ginger or a small piece of fresh ginger (finely chopped)
- 3 chicken flavored seasoning cubes/bouillons (I use Maggi brand)
- Salt and pepper
- Saltine crackers (optional)
Directions
- Fill an 8 quart pot with 6 quarts of water. As the water is coming to a boil, start washing, peeling, and chopping your pumpkin and turnips. Wash and chop celery, carrots, turnips, parsley, onions, garlic, and ginger. Prep your chicken by cleaning it and put to the side. Your veggie setup should look like this:
2. Once the water starts to boil, you can throw your chicken, garlic, bay leaves, and pumpkin in. If using fresh ginger, add now as well.
3. After about 15- 20 minutes, the chicken will be boiled and cooked. Once it is boiled, remove from the soup, and let cool. Don’t forget to remove any impurities you see float to the top.
4. As you wait for the chicken to cool down, add your carrots, celery, and turnips.
5. Give your cooled chicken some chopping into cubes. Leave to the side.
6. Check out your pumpkin to see if it is soft to the touch. If it isn’t soft yet, continue to boil and recheck in 5 minute increments. Once soft, use a fork to mash up all cubes of pumpkin you can find.
7. Once your pumpkin is completely melted and mashed, you can return the diced chicken back to the pot. Add your parsley, green onions, chicken cubes/bouillon, and if using ground ginger, add now. Let boil for 5–10 minutes.
Give your broth a little taste and add salt and pepper to your liking.
8. Add your noodles. Boil according to the time instructed on the package, usually anywhere between 6–10 minutes. Don’t over boil your noodles or you will end up with mushy soup.
9. Stir in the pint of heavy cream. Let boil for 2 minutes. Turn off the stove, and remove the pot from the burner so your soup doesn’t continue to cook (no mushy soup).
10. Pour yourself a big, hot, sweet, and creamy bowl and enjoy your delectable pumpkin chicken noodle soup! You did it!
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Gratitude
A great friend wasn’t feeling too well the other day, and she mentioned she was making chicken soup. It just so happens that on my grocery trip I picked up the ingredients to make this pumpkin version. When I told her, she asked me for the recipe, and I thought, I should just put it in a story for everyone to enjoy!
Thanks for the inspiration Gayle! I hope you feel better soon ❤️
Thank you to Age of Empathy for giving my words a platform.