Chicken and Macaroni Pumpkin Soup

Pin on Pinterest92Share on Facebook0Tweet about this on TwitterShare on StumbleUpon1Share on Google+7Buffer this pageShare on Yummly0Email this to someonePrint this page
This page may contain affiliate links. Clicking them pays for my ice cream and Netflix binges.

Chicken and Macaroni Pumpkin Soup

Step away from the #PSL.  Put down that pumpkin cheesecake muffin.  Don’t even think about putting that piece of pumpkin crunch in your mouth.  And for goodness sake, enough with the pumpkin log cakes.  Pumpkin overload is in full effect, have you gotten your fill yet? Please, please, please tell me no because I have a delicious, savory soup recipe for you to add to your collection. PLUS a fun tip that you can use throughout the year. I have a year long affair with this delectable squash and after this post, I hope you do to!

Chicken and Macaroni Pumpkin Soup

I love Fall’s star ingredient because it is so versatile.  You can prepare it in both sweet and savory dishes.  Or better yet, combine it in a sweet and savory dish as I did in my last recipe with it’s cousin, the butternut squash.  Pumpkin is a very low calorie food, clocking in at only 50 calories per serving (there are three servings in a can of Libby’s 100% pure pumpkin.) It has half a gram of fat, 5 milligrams of sodium and 10 grams of carbohydrates.  It is also an excellent source of Vitamin A, providing 200% of your daily value.

Chicken and Macaroni Pumpkin Soup

Pumpkin is a staple in my every day pantry.  Yes, again – as in all seasons! Why? Because using pumpkin as a thickener is one of my favorite “secrets” in healthy cooking.  It really beefs up broth based soups and helps to fill you up without changing the flavor profile of the soup, stew or stoup (thanks Rachel Ray) you’re cooking.  Also,  it is a great alternative thickener for those on a gluten free diet (though – in this particular recipe we are using products with gluten in it.)  After you make this delish soup down below, and the next time you make a broth based soup – add in some pumpkin!  Your tummy will be full and happy.

Print
Chicken and Macaroni Pumpkin Soup
Author: Aukele Cockett-Askew
Ingredients
  • 5-6 cups water
  • 2 XL Chicken Bouillon Cubes
  • 1 cup shredded chicken
  • 1 can pumpkin
  • 2 tsp minced garlic
  • 1-1 1/2 cups macaroni measure dry, cooked
Instructions
  1. Add water to pot and let come to boil.
  2. Add in bouillon cubes and let dissolve.
  3. Turn heat down to a simmer and add in chicken, pumpkin and garlic.
  4. Let simmer for 5-7 minutes.
  5. Add in cooked macaroni, stir and serve.
Recipe Notes
Cook macaroni in advance.
THINK THIS POST IS WORTH READING? PLEASE SHARE! I WOULD GREATLY APPRECIATE IT!
[Tweet “Chicken and Macaroni Pumpkin Soup”]

Like what you see? Please share! I would love you like peanut butter loves jelly.
Pin on Pinterest92Share on Facebook0Tweet about this on TwitterShare on StumbleUpon1Share on Google+7Buffer this pageShare on Yummly0Email this to someonePrint this page