Chicken-Pumpkin Soup | Janelle Weller – Wiggins, Colo.
4 tbsp. extra-virgin olive oil
1 c. Finely chopped onion
1 c. Diced celery
1 c. Diced carrots
3 tbsp. minced garlic
3 c. Cooked shredded chicken breast
32 oz. chicken broth
15-oz can pumpkin puree
1/2 c. Heavy cream
1 1/2 tsp. Kosher salt
1/2 tsp. Black pepper
1/4 tsp. Garlic salt
1/4 c. Cilantro, finely chopped
1 c. Cheddar cheese, shredded
Heat olive oil in large dutch oven or pot over medium heat.
Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened.
Stir in garlic and cook for one minute.
Add chicken, chicken broth, pumpkin, cream, salt, pepper, garlic salt and cilantro.
Stir to combine.
When hot, stir in cheese to melt.
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