Hearty Chicken Pumpkin Soup Recipe 415 Recipes

HEARTY CHICKEN PUMPKIN SOUP RECIPE - (4.1/5)

Hearty Chicken Pumpkin Soup Recipe - (4.1/5) image

Provided by TrayH

Number Of Ingredients 14

Ingredients

5 tablespoons extra virgin olive oil
1 cup onion, chopped
1 cup celery, diced
1 cup carrots, diced
3 tablespoons garlic, minced
3 cups cooked chicken breast, shredded
32 ounces reduced sodium chicken broth
1 (15-ounce) can pumpkin purée
1/2 cup heavy cream
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon garlic salt
1/4 cup fresh cilantro, finely chopped
1 cup sharp cheddar cheese, shredded

Steps:

Heat olive oil in large dutch oven or pot over medium heat. Add onion, celery and carrots, stirring and cooking about 15 minutes, until softened. Stir in garlic and cook for 1 minute. Add chicken, chicken broth, pumpkin, cream, salt, pepper, garlic salt and cilantro. Stir to combine. When hot, stir in cheese until melted. Taste and season accordingly with additional seasonings if desired.

HEARTY CORN AND PUMPKIN SOUP

Hearty Corn and Pumpkin Soup image

A perfect, not too pumpkin-y pumpkin soup for chilly winter afternoons. Toasted pumpkin seeds are a fun add-in.

Provided by Elizabeth Kerns VanderEsch

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 50m

Yield 8

Number Of Ingredients 12

Ingredients

⅓ cup olive oil
2 leeks, white and light green parts only, thinly sliced
2 carrots, peeled and diced
9 cups chicken broth
5 small red potatoes, diced
1 ½ teaspoons salt
¼ teaspoon ground cloves
ground black pepper to taste
2 (16 ounce) cans pumpkin puree
1 (16 ounce) package frozen whole-kernel corn
½ cup whole milk
1 tablespoon minced fresh parsley, or to taste

Steps:

Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

Nutrition Facts : Calories 288.4 calories, Carbohydrate 44.3 g, Cholesterol 7.2 mg, Fat 11.1 g, Fiber 7.3 g, Protein 7.1 g, SaturatedFat 1.8 g, Sodium 1819.6 mg, Sugar 10.1 g

BEST-EVER HEARTY CHICKEN SOUP

Best-Ever Hearty Chicken Soup image

This is my own creation and I make it every week, much to the delight of my DH. It has the richest, yummiest flavor and is really hearty. Your family will love it! We always eat this Friday night, so I make it Thursday evening, chill it, and then skim the hardened fat off the soup before serving it. The remaining broth is so light and low-fat, it's amazing! Please...PLEASE review the recipe if you try it.

Provided by E-Eva

Categories Chicken

Time 2h15m

Yield 7-10 serving(s)

Number Of Ingredients 12

Ingredients

2 chicken carcasses (bones from entire chicken)
1 -2 onion, cut into 1/8ths
2 leeks, cut into 2-inch chunks
2 cups baby carrots (or shredded)
6 garlic cloves, sliced into around 4 pieces
2 cups white wine (cooking wine is fine)
3 tablespoons chicken soup powder
1 tablespoon pepper (black or white)
3 -5 inches fresh ginger, peeled and cubed (thumb size pieces)
1 bunch flat leaf parsley, stems removed
1/2 bunch chopped fresh dill
4 -6 scallions, chopped into 'largish' pieces (long green onions)

Steps:

Place all ingredients into a very large soup pot.
Fill pot with water, almost to the top and bring to a boil.
Skim off any scum once the soup boils.(Optional).
Allow to boil for 1 hour, before tasting and adjusting seasoning, if necessary.
Boil for an additional 30-45 minutes, before removing bones and setting them aside. You can strip the bones of the chicken at this time, or wait until later.
Continue boiling the soup on a low simmer for anywhere between 45 minute- 3hours. A longer, slower boil will yield a very nice, rich flavor.
Once the bones have cooled off, peel and pick all the chicken pieces off the bones and put the chicken into the pot of soup. Discard the bones.
I sometimes make this soup and then transfer it into the crockpot to simmer on 'low' for up to 24 hours (we observe the Sabbath, so this ensures we get a hot soup for lunch). The slowly simmered broth is so rich and delicious.

Nutrition Facts : Calories 105.8, Fat 0.3, SaturatedFat 0.1, Sodium 49.2, Carbohydrate 13.1, Fiber 2.4, Sugar 4.4, Protein 1.7

HEARTY CHICKEN POT PIE

Hearty Chicken Pot Pie image

Nothing warms you like hearty chicken pot pie. This one's loaded with vegetables and has a tender, flaky crust made with Bisquick® mix.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 6

Ingredients

1 package (16 ounces) frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Steps:

Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 2-quart casserole.
Stir remaining ingredients in small bowl with fork until blended. Pour into casserole.
Bake 30 minutes or until golden brown.

Nutrition Facts : Calories 225, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 4 g, Protein 13 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 710 mg

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Dice the onion and mince the garlic. Add both to a large soup pot along with the olive oil and sauté over medium heat until the onions are translucent (3-5 min.)
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