Description
Discover the ultimate autumn comfort food with this Savory Pumpkin Chicken Soup! It’s a deliciously creamy and hearty one-pot meal, combining tender chicken, rice, and fresh vegetables in a velvety pumpkin broth. Forget sweet pumpkin flavors; this soup is a savory delight, perfect for a quick and satisfying weeknight dinner.
Ingredients
1 Tablespoon vegetable oil
2 boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup diced onion
1 cup diced red bell pepper
1 clove garlic, minced
4 cups chicken broth
14 oz canned pure pumpkin (not pie filling)
1/2 cup corn kernels, fresh or frozen
1/4 cup long-grain white or brown rice
1 Tablespoon fresh chopped basil (or 1/2 tsp dried)
1/4 teaspoon fine salt
1/8 teaspoon black pepper
Additional salt and freshly ground pepper, to taste
Fresh parsley and/or additional basil, for garnish
Instructions
Sauté the Chicken and Veggies
Heat oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until lightly browned, then remove and set aside. In the same pot, cook the onion and bell pepper until softened, about 5 minutes. Stir in the garlic and cook for one more minute until fragrant.
Build the Soup Base
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Whisk in the pumpkin puree until the mixture is smooth.
Simmer Everything
Return the chicken to the pot. Stir in the corn, rice, basil, salt, and pepper. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the rice is tender.
Garnish and Serve
Taste the soup and adjust seasoning with more salt and pepper if needed. Ladle into bowls, garnish with fresh parsley or basil, and serve warm.
Notes
Don’t Skip the Sear:
Browning the chicken first creates incredible depth of flavor in the soup base.
Use Pure Pumpkin:
Make sure to use 100% pure pumpkin puree, not sweetened pumpkin pie filling, for the perfect savory, creamy texture.
Meal Prep Friendly:
This soup tastes even better the next day! Store it in an airtight container in the fridge for up to 4 days and reheat gently on the stove.
Easy Variations:
For a spicy kick, add a pinch of red pepper flakes with the garlic. To make it vegetarian, use vegetable broth and swap the chicken for a can of chickpeas. Stir in a handful of spinach or kale during the last 5 minutes of cooking for extra nutrients.
Use Leftover Chicken:
You can use leftover cooked or rotisserie chicken. Simply skip browning raw chicken and add the shredded cooked chicken in the last 5-10 minutes to heat through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 245
- Sugar: 7
- Sodium: 450
- Fat: 7
- Saturated Fat: 1
- Unsaturated Fat: 5
- Carbohydrates: 22
- Fiber: 6
- Protein: 24
- Cholesterol: 65
Keywords: pumpkin chicken soup, savory pumpkin soup, easy soup recipe, one-pot meal, autumn soup, chicken and rice soup, healthy comfort food, fall recipe