Description
Experience the ultimate comfort with this Roasted Pumpkin Chicken Noodle Soup. A vibrant, velvety harvest stew that blends oven-roasted pie pumpkin with a savory chicken broth, aromatic sage, and thyme. This nourishing, heart-warming bowl is elevated by tender chicken and delicate noodles, providing a sophisticated twist on the classic comfort food staple. Perfect for cozy autumn evenings, it offers a nutrient-dense, fiber-rich meal that satisfies both the body and the soul with its mild sweetness and restorative depths.
Ingredients
1 small pie pumpkin, halved and seeded
3 cups chicken bone broth
2 cups cooked shredded chicken breast
1 cup egg noodles
2 tbsp butter or ghee
1 medium onion, diced
1 large carrot, diced
1 large celery stalk, diced
2 cloves garlic, minced
1/2 tsp sea salt
1/4 tsp black pepper
1/4 tsp ground cinnamon
1/2 tsp dried thyme
1/2 tsp dried sage
Instructions
Preheat oven to 400°F (200°C) and roast pumpkin halves facedown for 30-40 minutes until tender.
Scoop out the flesh and blend until smooth with 1 cup of the chicken broth.
In a large pot, melt butter and sauté onion, carrot, and celery until softened.
Add minced garlic, thyme, sage, cinnamon, salt, and pepper, cooking for another minute.
Pour in the remaining broth and the pumpkin puree, bringing to a gentle simmer.
Add the shredded chicken and noodles, cooking until the noodles are al dente.
Adjust seasoning to taste and serve warm.
Notes
Store in an airtight container in the refrigerator for up to 3 days. If the soup thickens over time, add a splash of broth when reheating. Use gluten-free noodles for a gluten-free variation.