Kitchen notes · a little help before you start
Chicken and Pumpkin Soup
Chicken and Pumpkin Soup brings together onion, chicken broth, and chicken breast. Read the shredding step before you start serving. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 5 min
- Cook
- 60 min
- Total
- 65 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
- Budget (estimated)
- Low cost
- Dish type
- Soups & stews
A few quick notes
1. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
2. Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
3. Give the simmer its place
Keep the simmering stage in the sequence when planning the meal. Follow the heat and texture checks in that step rather than rushing straight to the finish.
Get to know the ingredients
Onion
Look at how this ingredient comes into the method: Dice the onion and mince the garlic.
Chicken broth
Look at how this ingredient comes into the method: Add the chicken breast (whole) and chicken broth.
Chicken breast
Look at how this ingredient comes into the method: Add the chicken breast (whole) and chicken broth.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 5 steps completeMake room for Chicken and Pumpkin Soup
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Roughly chop the cilantro and stir it into the soup just before serving. Set out what you need for that finish before the cooking gets busy.
A few questions you might have
What should I get ready before starting?
Set out the pot. Read the first preparation step before you get going: Dice the onion and mince the garlic.
Which little step is worth remembering?
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
What check should I look for as it cooks?
Keep this part of the method in view: As soon as it reaches a boil, turn the heat down to low and allow the pot to simmer for 30 minutes.
How do I plan the ingredient amounts?
This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: Budget Bytes. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
View saved recipe card
Fixed portions in this saved image. Use the recipe above for current ingredients and serving amounts.
Open full-size card ↗
