High Protein Creamy Pumpkin Chicken Soup
A comforting and nutritious soup blending creamy pumpkin with shredded chicken, perfect for cozy fall evenings.
Ingredients
Main Ingredients
- 2 cups shredded chicken breast Use cooked chicken for best results.
- 1 cup pumpkin puree Canned or homemade.
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup Greek yogurt Adds creaminess and protein.
- 1 tablespoon warm herbs (like thyme or rosemary)
- to cover cups water or chicken broth Use enough to cover the ingredients.
- to taste Salt and pepper Season to your preference.
Instructions
Preparation
- In a large pot, combine the shredded chicken breast, pumpkin puree, and chopped carrots and celery.
- Pour in enough water or chicken broth to cover the ingredients.
- Bring to a simmer and cook until the vegetables are tender, approximately 15-20 minutes.
- Stir in the Greek yogurt and warm herbs, mixing until creamy.
- Season with salt and pepper to taste.
- Serve warm and enjoy your cozy fall dinner!
Notes
For a dairy-free version, use coconut yogurt instead of Greek yogurt. Can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.