Pumpkin Chicken Noodle Soup Recipe
Food Recipes | Fall | Main Course | Soups | Winter
This Pumpkin Chicken Noodle Soup only visits the most sincere dinner table, Charlie Brown. You don’t believe the story of the Great Pumpkin Chicken Noodle Soup? We thought little foodies always believed everything that they saw on their IG feed. Every Halloween, the Great Pumpkin Chicken Noodle Soup rises from the chicken noodle soup patch and flies through the air and brings nutrients to all the foodies of the world. It gets discouraged, however, because more people believe in Santa Claus than in it. Well, Santa Claus has had more publicity, but being #2, perhaps this soup should try harder. Maybe take some selfies in the produce section. Maybe post some stories about that one time this one thing happened. Scroll. Scroll. Like. Scroll. Share. Scroll. Scroll. Scroll. Scroll. Scroll. But don’t worry about the world coming to an end today, Charlie Brown. It’s already tomorrow in Australia.
PREP TIME
20 mins
COOK TIME
1 hr 10 mins
SERVINGS
8-10
Ingredients
- 3 Tbsp olive oil, divided
- 1 onion, diced
- 3 large stalks celery, sliced
- 3 large carrots, halved and sliced
- 1 rotisserie chicken, shredded
- 1 baking pumpkin
- 5 cups chicken broth + 1/2 cup for pumpkin purée
- 1 can cream of chicken soup
- (2) 15 oz cans whole kernel corn, drained
- 1 Tbsp garlic powder
- 1 Tbsp dried basil
- 1 Tbsp dried oregano
- 1 tsp crushed red pepper, to taste (optional)
- Salt, to taste
- Pepper, to taste
- 1.5 cups egg noodles
COOKING INSTRUCTIONS:
Pumpkin Chicken Noodle Soup
- Preheat oven to 400ºF. Cut baking pumpkin in half, remove seeds and brush inside with 1 Tbsp olive oil. Season with salt and pepper.
- On a foil-lined baking sheet, place pumpkin halves flesh side-down. Bake for 45 minutes.
- Remove pumpkins from oven and peel off skin. Add roasted pumpkin and 1/2 cup chicken broth to a bowl and purée using an immersion blender until smooth. Set aside.
- In a large pot over medium-high heat, add remaining 2 Tbsp olive oil. Sauté onion, celery, and carrots until soft, about 5-7 minutes.
- Stir in garlic powder, basil, oregano, crushed red pepper, salt, and pepper. Cook for another 1-2 minutes. Add chicken broth, cream of chicken soup, corn, and pumpkin purée. Stir until well-combined. Bring to boil then reduce to simmer. Simmer for 25-30 minutes, or until flavors are well-integrated.
- Add chicken shreds and egg noodles and continue to simmer until egg noodles are al dente (per package instructions). Enjoy!
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