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.
Why you’ll love this Pumpkin Chicken Noodle Soup
With fall here and it finally cooling off in Dallas, it is time for some Fall comfort food! Nothing is more comforting than a warm bowl of chicken noodle soup, full of nourishing ingredients! I have so many recipes for soup like my chicken noodle soup and chickpea chicken soup, as well as new spins on classics like my Asian inspired chicken noodle soup, but I wanted to create a new soup for this Fall!
This spin on chicken noodle soup is as Fall as it gets! Incorporating chicken, pasta, and broth, but adding pumpkin, butternut squash, and fall spices, this soup will be perfect for this season.
Here’s why you are going to love it…
- Quick and easy! From start to finish, this recipe is done in under an hour and much of that time is hands off!
- Comforting and warm. With fall evenings, this soup will be perfect to serve for the whole family full of wholesome veggies, protein, and flavor!
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Carrots, Celery, Yellow Onion, and Butternut Squash.
- Chicken Broth. You can of course buy chicken broth, but I love to use homemade bone broth!
- Pumpkin Puree and Coconut Milk. Adds so much creaminess and fall flavor to the soup!
- Gluten Free Pasta. I always love to use Jovial brown rice pasta!
- Crispy Sage Leaves. Crispy sage not only adds a visual element to dishes, but it tastes delicious!
How to Make Pumpkin Chicken Noodle Soup
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Saute the onion, celery and carrots.
Step Two. Add the butternut squash and garlic and saute until the squash is lightly fork tender.
Step Three. Pour in the broth, pumpkin puree, fresh thyme, and more salt and pepper. Simmer then add the chicken and coconut milk and stir well to heat.
Step Four. Turn off the heat and add the cooked pasta.
Step Five. Serve topped with crispy sage and extra thyme if desired!
Michelle’s Tips & Tricks
- Stir the pumpkin puree very well into the soup. You can easily add canned pumpkin puree to soup for a creamy base, but it has be stirred well to break up any chunks.
- Yes, crispy sage makes a difference. This is one of my favorite secrets for fall and winter cooking. Crispy sage not only adds a visual element to dishes, but it tastes delicious! It’s really quick to make, but it will take your fall dishes to the next level. I love adding it to recipes like my butternut squash lasagna soup, and it’s also perfect for this soup!
Recipe FAQs
Yes, pumpkin isn’t just for sweet dishes! It can easily blend into savory dishes like soups, curries, and roasts. Pumpkin and chicken go perfectly together as long as the rest of the recipe is balanced with ingredients like savory herbs.
Since they’re both winter squashes, they have similar flavor profiles, but this recipe uses both pumpkin and butternut squash to really add extra depth to those fall flavors!
Yes, you can easily use cream instead of coconut milk to make the soup creamy.
Yes, you can freeze chicken noodle soup, but the noodles will get mushy and soak up the extra broth if you freeze the noodles with the rest of the soup. I recommend freezing the soup before you add the noodles, and then cook the noodles fresh after defrosting.
Other Fall Soup Recipes to Try…
If you tried this Pumpkin Chicken Noodle Soup or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Pumpkin Chicken Noodle Soup
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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!
