Pumpkin, Kale & Chicken Noodle Soup

Pumpkin, Kale & Chicken Noodle Soup

Details

Prep Time:  20 minutes
Cook Time:  40 minutes
Ready In:  minutes

Cuisine: 
Categories: 

Yields or Serves:  4

Rating:
[Total: 1   Average: 5/5]

The weather is changing and this is when I like to start making soups. I always make sure to make enough for leftovers that are excellent for the next day’s lunch. I like using a short pasta for this soup, but you may use whatever you have on hand.

  • 4 Tablespoons Olive Oil
  • 1 Small Onion (Diced)
  • 3 Garlic Cloves (Minced)
  • 1/2 Teaspoon Red Pepper Flakes
  • 1 Teaspoon Chopped Rosemary
  • 1 Teaspoon Chopped Sage
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Freshly Ground Pepper
  • 2 Quarts Chicken Stock
  • 1 Cup Cubed Pumpkin
  • 2 Boneless Skinless Chicken Breast
  • 1 Cup Kale (Rough Chopped)
  • 2 Cups Pasta Of Your Choice
  • 1 Lemon (Juice & Zest)
  1. In large-size pot add olive oil and turn heat to medium. Add onions, garlic, red pepper flakes, rosemary, sage, kosher salt, and pepper. Sauté 5 minutes until onions are softened. Add chicken stock and bring to a simmer. Add pumpkin and chicken. Turn heat to a medium-low and cover pot. Cook 30 minutes. When chicken has cooked through remove it from soup and transfer to plate. Let chicken cool a bit and shred. Add chicken back into pot. Add kale, lemon juice and lemon zest. Cook another 10 minutes.
  2. While soup is cooking bring large-size pot of salted water to a boil. Add pasta and cook until al dente.
  3. Add cooked pasta to 4 soup bowls. Ladle soup over pasta.
  4. Serve immediately.
  5. Serves 4
  6. Prep Time: 20 Minutes Cook Time: 40 Minutes Total Time: 60 Minutes
  7. ©Tiny New York Kitchen © 2020 All Rights Reserved

Victoria

Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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