Pumpkin Chicken Noodle Soup

Use up your canned pumpkin with this pumpkin chicken noodle soup! Made with savory winter veggies like butternut squash and gluten-free noodles, this recipe is so cozy for fall and winter.

Course Main Dishes

Cuisine Global

Prep Time 15

Cook Time 35

Servings

Calories 466

Author Michelle

Ingredients

2 tbsp avocado oil
½ yellow onion diced
2 stalks celery diced
2 medium carrots chopped
3 cups butternut squash cubed (I used one whole butternut squash)
3 cloves garlic minced
salt and pepper
6 cups chicken broth
2 tsp fresh thyme
1 cup pumpkin puree
1 cup coconut milk full fat, canned coconut milk
16 oz chicken cooked and shredded
8 oz gluten free pasta cooked al dente
4 crispy sage leaves

Instructions

Using a large dutch oven or stock pot, heat the avocado oil over medium-low heat.
Once the oil is shimmering, add the onion, celery and carrots. Lightly season with salt and pepper and saute until the onions are lightly transluscent, for about 4-5 minutes.
Add the butternut squash and garlic and saute for another 4-5 minutes or until the squash is lightly fork tender.
Pour in the broth, pumpkin puree, fresh thyme, and more salt and pepper. Stir very well to break until any large chunks of pumpkin puree.
Bring to a boil and reduce to a simmer for 15 minutes. The vegetables should all be tender.
Add the chicken and coconut milk and stir well to heat.
Turn off the heat and add the cooked pasta. Stir well to combine.
Serve topped with crispy sage and extra thyme if desired!

Nutrition