The air has finally started to cool off a bit and the mornings have a snap to them. It's time to bring out the soups. This delicious chicken pumpkin chowder has a very subtle hint of pumpkin and a traditional chowder flavor.
If you are looking for a hearty fall soup, look no further than this! While not our traditional minimal ingredient soup, it is nice to make when you have some time. It makes a lot so you can store leftovers and have it for lunches or dinner the next day! It's also made with common ingredients which don't cost a lot.
Ingredients
For this delicious pumpkin chowder recipe you will need:
- rotissierie chicken, meat removed and shredded
- water
- onion
- quinoa or rice
- celery, diced (optional)
- carrots, diced
- garlic cloves, minced
- bay leaves
- dried thyme
- dried sage
- Salt and pepper
- spinach
- cream (can substitute dairy free)
- pumpkin puree
Instructions
In a sizable pot, combine water, onion, quinoa or rice, spices, celery, carrots, garlic, and spinach. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes. Add the spinach, chicken, milk or cream, and pumpkin, stirring gently until everything is thoroughly combined and heated.
Once the mixture is thoroughly heated, remove it from the stove and it's ready to be served. Enjoy your delicious creation!
Equipment
You will just need a knife to cut everything and a large soup pot.
Storing
This recipe can be stored in an airtight container for several days and reheated. You can also freeze it up to one month, although the consistency may change a little.
Substitutions
This recipe is naturally gluten free but you can make it dairy free by substituting dairy free heavy whipping cream in place of the cream.
To make this recipe vegetarian you can substitute the chicken with plant-based alternatives like tofu or tempeh.
FAQ
Absolutely! Roasted and pureed fresh pumpkin can be substituted for canned pumpkin puree.
Replace the chicken with plant-based alternatives like tofu or tempeh.
Yes, feel free to incorporate diced potatoes or even bell peppers.
To thicken the chowder, let it simmer longer. For a thinner consistency, add more broth or a splash of milk or cream.
Indeed! The flavors often intensify when reheated, making it an excellent make-ahead dish for meal planning.
Chicken Pumpkin Chowder
Equipment
- soup pot
Ingredients
- 1 whole rotissierie chicken meat removed and shredded
- 8 cups water
- 1 onion diced
- 1 cup quinoa or rice
- 3 stalks celery diced (optional)
- 2 carrots diced
- 2-3 cloves garlic minced
- 2 bay leaves
- 2 teaspoon dried thyme
- 1 teaspoon dried sage
- Salt and pepper to taste
- 2 cups spinach
- 1 ½ cups cream can substitute dairy free
- 1 cup pumpkin puree
Instructions
- In a large pot, place the water, onion, quinoa or rice, spices, celery, carrots, garlic and spinach. Bring mixture to a boil. Reduce heat and simmer for 20-25 minutes. Add the spinach, chicken, milk or cream and pumpkin, stirring to combine. Heat until mixture is heated thoroughly.
- Remove from stove, serve.
Notes
Nutrition
Recipe inspired by Wholefully
Leave a Reply