Shredded Chicken Pumpkin Soup
A high protein soup that is perfect for fall, comes together in no time, and tastes absolutely amazing! Takes 5 minutes in the instant pot!
Ingredients
- 800 grams Butternut squash (or regular pumpkin) peeled and chopped
- 4 Carrots
- 2 Medium Onions Yellow
- 3 Medium Potatoes (2 or 3)
- 3 Cloves fresh garlic
- 500 grams Chicken breasts
- 3 to 4 Cups Chicken broth (start with 3 cups then add another cup at the end if you want it more liquid).
- Drizzle Olive oil
Herbs and Seasonings
- 3 Bay leaves
- 1 tsp Dried parsley (you can also use fresh)
- 1/2 tsp Turmeric
- 3/4 tsp Paprika
- 3/4 tsp Garlic powder
- 3/4 tsp Onion powder
- 1/4 tsp Ground cinnamon
- 3/4 tsp Salt
- 1/4 tsp Black pepper
Instructions
- Heat olive oil in a large pot over medium high heat. Add washed and chopped pumpkin (or squash), carrots, potatoes, and onions. Cook for 5 minutes, stirring often, until slightly soft.Stir in paprika, garlic powder, onion powder, cinnamon, turmeric, salt, and pepper to coat the vegetables. Add fresh garlic and stir for 30 seconds.
- Pour in chicken broth, add whole chicken breasts, and drop in bay leaves. Cover and simmer for 25 to 30 minutes until vegetables are fork tender and chicken is cooked through.
- Turn off heat. Remove chicken to a plate and discard bay leaves. Puree the remaining soup with an immersion blender until completely smooth.Shred chicken with two forks. Stir shredded chicken and dried parsley back into the pot, warming for 2 to 3 minutes. Enjoy!
If you're using an instant pot or pressure cooker, cook the vegetables on high for 5 minutes, allow them to sit for another 5 minutes, then turn off the instant pot and release.
Notes
- Nutrition info is estimated and may vary based on ingredients and portions. For the most accurate details, consider using a nutrition tool or checking our full Nutrition Information Disclaimer.
Nutrition
Calories: 230kcalCarbohydrates: 27gProtein: 24gFat: 3gFiber: 5g
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