Seasons and Suppers · by Jennifer Maloney★ 5.0 (8)
Pumpkin Chicken Soup
NUTRITION · PER SERVING30M COOK
CAL 16%·PRO 70%
CARBS 28G36% OF CAL
5G FIBER0G ADDED8G INTRINSIC15G OTHER8G TOTAL SUGAR
FAT 7G21% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty soup made with chicken breast, rice, canned pumpkin, bell peppers, corn, and aromatic herbs. Comforting and flavorful, it's a great way to use up leftover canned pumpkin.
mainamericansoupchicken🫕 dutch ovendairy freegluten free
View the full recipe on Seasons and Suppers →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 Tablespoon vegetable oil
- 2 chicken breasts (boneless, skinless and cut into bite-sized pieces)
- 1 cup onion (diced)
- 1 cup red bell pepper (diced)
- 1 clove garlic (minced)
- 4 cups chicken broth
- 14 oz canned pure pumpkin (not pie filling (1/2 of a large can))
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup long grain rice (white or brown)
- 1 Tablespoon fresh basil (chopped or 1/2 tsp dried basil leaves)
- 1/4 teaspoon fine salt
- 1/8 teaspoon black pepper
- Additional salt and freshly ground pepper (to taste)
- Fresh parsley and/or additional fresh chopped basil (for garnish)
At a glance
PER SERVING · TIME 30M
CAL 16%·PRO 70%
CARBS 28G36% OF CAL
5G FIBER0G ADDED8G INTRINSIC15G OTHER8G TOTAL SUGAR
FAT 7G21% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 1358mg
- Total sugar
- 8g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 896mg
- Calcium
- 58mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 1358MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.