Roasted Chicken and Pumpkin Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 338.8
  • Total Fat: 13.9 g
  • Cholesterol: 57.2 mg
  • Sodium: 578.3 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 9.0 g
  • Protein: 22.0 g

View full nutritional breakdown of Roasted Chicken and Pumpkin Soup calories by ingredient


Introduction

Roasting the chicken and squash before adding the stock deepens the flavor of this hearty soup. Roasting the chicken and squash before adding the stock deepens the flavor of this hearty soup.
Number of Servings: 6

Ingredients

    3 Chicken Boneless Skinless Chicken Breasts
    6 Cups cubed winter squash
    5 cloves garlic coarsely chopped
    6 shallots coarsely chopped
    4 TBSP Olive Oil
    Salt
    Pepper
    Ground Corriander
    Italian Seasoning
    2 Cups Chicken or Vegetable Broth
    1 Cup Evaporated Milk

Directions

Toss chicken, squash, garlic, shallots, and olive oil with italian seasoning, ground corriander, salt, and pepper. Roast until squash is tender and chicken is cooked through. Put chicken aside. Puree squash with chicken stock. Chop chicken. Put it all back together in a big pot, add evaporated milk, cook over med heat til heated through. Salt to taste. Serve with crusty whole wheat bread.

Serving Size: Makes 6 hearty portions

Number of Servings: 6

Recipe submitted by SparkPeople user IBUCORNTZ.