Shredded Chicken Pumpkin Soup

It is soup season again, and I have already made this pumpkin soup five times in the past two months because it is just that good. My favorite thing about it is that it is actually high in protein. I always find it such a hassle to pair a side protein with soup just to make it a complete meal, so finding one that is both comforting and filling is a huge win.

Another game changer for this soup season is an Instant Pot (coming from the person who didn’t want her man buying one because it’s useless… this is all I use now). When you make a soup in the instant pot, it takes 5 minutes (Yes! 5 minutes!!). I’ll explain throughout this recipe how to make it in a instant pot or a regular pot.

Ingredients to make chicken pumpkin soup for fall:

• Pumpkin: You can use regular pumpkin or butternut squash here. Regular pumpkin tends to be a bit more watery and earthy, while butternut squash makes a much smoother, creamier texture and a naturally sweeter flavor.
• Carrots: Carrots add natural sweetness, I use medium carrots.
• Potatoes: Red potatoes are great because they get super creamy and cook fast. You can also use Yukon Gold potatoes, which are very buttery and smooth, or Russet potatoes if you want a thicker soup.
• Onion: Yellow onions work best here because they get sweet and soft when cooked, giving the soup a good savory base.
• Garlic: Fresh garlic adds great flavor. Sautéing it briefly brings out the taste without making it bitter. (It’s always important to sauté garlic for less than a minute).
• Chicken Broth: Using chicken broth adds a rich, savory taste to the soup base. If you do not have broth, you can use water with a chicken bouillon cube instead.
• Herbs and Spices: (Paprika, Garlic Powder, Onion Powder, Turmeric, Cinnamon, Salt, Black Pepper, Bay Leaves, and Parsley).
• Chicken Breasts: What makes the soup high in protein, chicken breats are added with the soup and are later shredded and added back.
• Olive Oil: Used to cook the vegetables first so they get soft and take in all the spices.

[Measurements are posted in the recipe card below the instructions.]

💡Tip: I make my soups in the instant pot, I pressure cook this soup on high for 5 minutes, let it sit for another 5 minutes, and then it’s ready! I would highly recommend investing in an instant pot!

This is the one I have and I absolutely love it! It has many options, including air fry, sauté, dehydrate, slow cook, and more!

If you want a cheaper option, this one is a best seller and it can slow cooks, make rice and yogurt, steam, sauté, and more!

1. Peel the butternut squash, carrots, red potatoes, and yellow onions. Chop them into medium pieces so they cook evenly. Roughly chop the fresh garlic and set it aside.

Heat olive oil in a large pot over medium high heat. Add the chopped squash, carrots, potatoes, and onions. Sauté for about 5 minutes, stirring regularly.

Add the paprika, garlic powder, onion powder, cinnamon, turmeric, salt, and pepper directly to the vegetables. Stir well so every piece is coated in the spices. Toss in the fresh chopped garlic and cook for just 30 seconds, stirring constantly so it releases its aroma without burning or turning bitter.

2. Pour in the chicken broth, then add the chicken breasts on top, and drop in the bay leaves.

Cover the pot with a lid and bring it to a simmer. Let it cook on medium low heat for 25 to 40 minutes, until the vegetables are fork tender and the chicken is fully cooked through.

💡Tip: I make my soups in the instant pot, I pressure cook this soup on high for 5 minutes, let it sit for another 5 minutes, and then it’s ready! I would highly recommend investing in an instant pot!

3. Turn off the heat. Carefully take out the chicken breasts and place them on a plate or cutting board. Find the bay leaves, pull them out of the broth, and discard them.

Use an immersion blender directly in the pot to blend the vegetables and broth. Keep blending until the soup turns into a completely smooth, creamy, and velvety texture. Take a quick taste test here and add a pinch more salt or pepper if you like.

Take two forks and shred the chicken breasts into thin bite sized pieces. Stir the shredded chicken and the dried parsley back into the blended soup. Let it sit over low heat for 2 to 3 minutes, stirring gently.