Savory Pumpkin Chicken Soup
My savory pumpkin chicken soup is the perfect meal for fall! It's cozy, warm, and hearty. The onion, garlic, and thyme bring out savory notes in the pumpkin. I love making this soup for lunch on chilly days. It's so simple to whip up, nourishes your body, and tastes amazing! I hope it finds a special place on your table this season!
Ingredients
- 1 Tbsp avocado oil (or melted butter)
- 1 large boneless skinless chicken breast (or 2 small)
- 1/2 of a yellow onion
- sea salt (specified in steps below)
- ground black pepper (specified in steps below)
- 1 Tbsp salted butter
- 1 Tbsp all-purpose flour
- 3 cups no salt added chicken broth/stock (not low or reduced sodium)
- 1/2 cup half and half (or milk)
- 3/4 cup canned pumpkin purée
- 2 fresh garlic cloves, minced (or 1 tsp garlic powder)
- 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- Heat avocado oil in a medium-sized pot over medium heat.
- Finely dice onion. Set aside.
- Cut chicken into small bite sized pieces and place in a bowl. Add 1 tsp salt and 1/2 tsp pepper. Stir to evenly coat each piece of chicken.
- When oil is hot, add chicken and diced onions to the pan and cook for 4-5 minutes then flip and cook another 4-5 minutes or until chicken is fully cooked.
- Once fully cooked, remove chicken and onions from pan and set aside. The bottom of the pan may have drippings stuck from the chicken, don’t worry about it being stuck on. It will come off/deglaze in the following steps.
- Add butter and melt over low heat. Once melted, add flour and whisk for 1 minute to cook the roux.
- Add chicken broth, half and half, pumpkin purée, minced garlic cloves, thyme, garlic powder, and onion powder. Add 1 1/4 tsp salt (only you're using a no salt added chicken broth/stock, if not salt to taste) and 3/4 tsp pepper. Stir to combine.
- Add cooked chicken and onions back to the pot. Stir to combine and scrape the bottom of the pan to help remove any browning from cooking the chicken earlier.
- Simmer soup over medium heat for 10-15 minutes, uncovered. Stir occasionally. Take off heat and enjoy!
Notes
Please see blog post for all kinds of helpful tips, storage information, and instructions on how to make this soup in a slow cooker.
You can double this recipe as many times as you'd like!
Did you make this recipe?
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This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).
Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!