Description
A warm, hearty, and healthy Chicken Pumpkin Quinoa Chowder made with seasonal ingredients like pumpkin, quinoa, and shredded chicken. Perfect for chilly nights and packed with protein and nutrients.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1/2 teaspoon ground sage
- Salt and pepper, to taste
- 4 cups chicken broth
- 1 cup pumpkin puree
- 1/2 cup quinoa, rinsed
- 2 cups cooked and shredded chicken
- 1 cup whole milk (or milk of choice)
- 2 cups chopped kale or spinach
Instructions
- Heat olive oil in a large soup pot over medium heat. Add the onion, garlic, celery, and carrots, and cook until the vegetables are softened, about 5–7 minutes.
- Stir in thyme, sage, salt, and pepper, and cook for another minute.
- Add the chicken broth and pumpkin puree, stirring to combine. Bring to a boil.
- Stir in the quinoa, reduce heat, and simmer for about 15 minutes, or until the quinoa is fully cooked.
- Add the cooked chicken and milk, and simmer for another 5 minutes to heat through.
- Stir in the kale or spinach and cook until wilted, about 2–3 minutes.
- Adjust seasonings to taste and serve warm.
Notes
- Use rotisserie chicken for a quick and easy protein option.
- Swap kale for spinach or other leafy greens if preferred.
- Use a dairy-free milk to make it lactose-friendly or dairy-free.
- Leftovers store well and taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 250
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 40mg
