Magic Chicken Soup - Two Ways



Active Time

20 minutes


  • 1 tbsp olive oil1 shallot, diced

  • 2 cloves garlic, minced

  • 1 small wedge pumpkin (about 500g), diced

  • 1 large carrot, peeled and diced

  • 100g cooked chicken, shredded

  • 500mL (2 cups) chicken stock

  • 500mL (2 cups) water

  • Salt and pepper, to taste


  1. Heat the oil in a large stockpot over medium heat.

  2. When hot, add the shallot and garlic.

  3. Season with salt and pepper.

  4. Cook, stirring often until onion is translucent, about 3 minutes.

  5. Add the carrot and pumpkin.

  6. Let cook for two minutes.

  7. Stir in the chicken, stock, and water.

  8. Bring to a boil, reduce heat, and simmer.

  9. Let cook for 10 minutes, until the carrot and pumpkin are cooked through.

  10. Taste and season as needed.

  11. Option to serve as is, or blend to a smooth, pureed consistency.

Nutrition Information (per ½ recipe)

270 calories, 14g fat, 21g carbohydrate, 5g fibre, 18g protein.