Fall Pumpkin Chicken Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 181.6
  • Total Fat: 3.5 g
  • Cholesterol: 35.4 mg
  • Sodium: 2,064.0 mg
  • Total Carbs: 11.6 g
  • Dietary Fiber: 2.3 g
  • Protein: 25.4 g

View full nutritional breakdown of Fall Pumpkin Chicken Soup calories by ingredient
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Submitted by: RBRINK21

Introduction

I've been making this for years. The perfect meal on those cool fall evenings. I've been making this for years. The perfect meal on those cool fall evenings.
Number of Servings: 8

Ingredients

    8 cups chicken broth
    1 lb chicken breasts, cubed
    2 cups pureed pumpkin/winter squash
    2 large onions, chopped
    3 large carrots
    1 tbs chopped fresh sage
    3 cloves of garlic
    pinch of marjoram
    1 tsp salt

Directions

Add all ingredients except for herbs and salt to dutch oven. Slow simmer for 30 minutes and then add herbs and salt. Slow simmer for an hour or until chicken is tender and soup has thickened. Serve.

Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user RBRINK21.





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Member Ratings For This Recipe

  • This was a little disappointing. Not sure why. Thanks for your contribution, though. It was fun to try. - 3/24/14

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  • I made this recipe using homemade chicken broth, home grown pumpkins and carrots, and dried herbs instead of fresh and it was yummy! A wonderful fall meal! - 10/16/12

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  • I made an adults version of this and put approx 1/2 tsp of hot chilli flakes in it. Certainly warmed us up!! Definitely will be making it again! - 3/20/11

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  • I'm making this tonight. I'll let you know how we like it! I gotta use up our pumpkins! - 11/6/08

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