Pumpkin, Kale & Chicken Noodle Soup

Pumpkin, Kale & Chicken Noodle Soup


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


Yields or Serves:  4

[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 has been cooking and writing recipes since she was a a young girl. 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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