Description
This High Protein Creamy Pumpkin Chicken Soup combines tender shredded chicken, smooth pumpkin puree, carrots, celery, and warming herbs in a deliciously creamy broth made with 2% milk and nonfat Greek yogurt. A comforting, protein-rich dinner without heavy cream.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion (diced)
- 2 medium carrots (peeled and chopped)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon ground nutmeg
- 1 can (15-ounce) pumpkin puree
- 4 cups fat-free low-sodium chicken broth
- 3 cups cooked chicken breast (shredded)
- 1 cup 2% milk
- ½ cup plain nonfat Greek yogurt
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat.
- Add the diced onion, chopped carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
- Add the minced garlic, dried sage, dried thyme, smoked paprika, and ground nutmeg. Stir and cook briefly until fragrant.
- Add the pumpkin puree and stir to combine with the vegetables.
- Gradually pour in the chicken broth, stirring until the pumpkin is incorporated into a smooth broth.
- Bring the soup to a gentle simmer and cook until the carrots and celery are tender, stirring occasionally.
- Add the cooked shredded chicken breast and stir to distribute it evenly. Allow it to heat through.
- Reduce the heat to low. Pour in the 2% milk and stir gently.
- Add the plain nonfat Greek yogurt and stir until incorporated. Avoid bringing the soup to a boil.
- Stir in the fresh lemon juice, salt, and black pepper.
- Taste and check the seasoning. Remove from the heat once everything is heated through and well combined.
- Ladle into bowls and serve warm.
Notes
- Use plain pumpkin puree, not sweetened pumpkin pie filling.
- Keep the heat low after adding the milk and Greek yogurt to help prevent separation.
- Rotisserie chicken can be substituted for cooked chicken breast. Adjust the salt if the chicken is already seasoned.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 245 kcal
- Sugar: 8 g
- Sodium: 390 mg
- Fat: 5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 4 g
- Protein: 34 g
- Cholesterol: 65 mg
Keywords: High Protein Creamy Pumpkin Chicken Soup, pumpkin chicken soup, creamy chicken soup, high protein soup, healthy pumpkin soup, shredded chicken soup