Creamy Noodle Soup with Pumpkin and Chicken

This soup starts with a base of butter, onions, and root vegetables, then adds chicken and cream for a rich, smooth texture.

You can have a warm, satisfying bowl in under an hour with just a few pantry staples and a few fresh ingredients.

If you use the right broth and seasonings, it becomes a dish that feels like a hug on a plate.

About the Ingredients

1 stick (1/2 cup) unsalted butter

Butter adds richness to the soup. If you prefer a lighter version, use olive oil instead.

1 small onion, diced

Diced onions add sweetness and body. Use a shallot if you want a milder flavor.

2 celery stalks, chopped

Celery adds a fresh, subtle crunch. Substitute with leeks if you want a more delicate taste.

2 carrots, chopped

Carrots bring a natural sweetness. Use parsnips if you want a nuttier flavor.

1 small sweet potato, diced

Sweet potato adds a creamy texture. Use a regular potato if you can't find sweet.

2 cloves garlic, minced

Minced garlic adds depth. If you're short on time, use garlic powder.

1 tbsp garlic & herb seasoning

This seasoning adds convenience. Use fresh thyme and rosemary if you prefer.

1/4 cup flour

Flour thickens the soup. Use cornstarch if you want a gluten-free option.

6 cups chicken bone broth

Bone broth gives a deeper flavor. Use store-bought if you're short on time.

2 cups heavy whipping cream

Cream gives it a velvety finish. Use half-and-half if you want a lighter soup.

2 cups egg noodles

Egg noodles are the standard here. Use any pasta you have on hand as a substitute.

Salt, black pepper, and fresh chopped parsley for garnish

Parsley adds color and freshness. Use chives or dill if you prefer.

Tips & Tricks

• Use a high-quality chicken broth for the best flavor.
• Add the noodles near the end to avoid them becoming too soft.
• Stir constantly when adding the cream to prevent lumps.
• Let the soup rest for 5 minutes before serving for a smoother texture.

Step-by-Step Instructions

1. Sauté the aromatics

Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 5 minutes until softened.

2. Add the sweet potato and garlic

Add the sweet potato and garlic. Cook for another 2 minutes until the garlic is fragrant.

3. Sprinkle the flour

Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.

4. Pour in the broth

Pour in the chicken broth and stir. Bring to a boil, then reduce the heat to a gentle simmer.

5. Add the seasoning and bay leaves

Add the garlic & herb seasoning and the bay leaves. Let it simmer for 15 minutes.

6. Add the cream and noodles

Stir in the heavy cream and add the egg noodles. Cook for 10 minutes until the noodles are tender.

7. Season and serve

Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Delicious Variations

• Add cooked chicken breast or shredded rotisserie chicken for extra protein.
• Substitute the sweet potato with butternut squash for a different autumn flavor.
• Add a handful of cooked spinach or kale for a green twist.

How to Store Creamy Noodle Soup with Pumpkin and Chicken

Frequently Asked Questions

This soup is perfect for chilly evenings or when you just want something warm and familiar. Give it a try and see how simple it can be to feel like you're cooking something special.

Creamy Noodle Soup with Pumpkin and Chicken

This creamy noodle soup with pumpkin and chicken is a cozy, 30-minute meal that warms you up. It uses simple ingredients and is rich in flavor.

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 stick (1/2 cup) unsalted butter
• 1 small onion, diced
• 2 celery stalks, chopped
• 2 carrots, chopped
• 1 small sweet potato, diced
• 2 cloves garlic, minced
• 1 tbsp garlic & herb seasoning
• 1/4 cup flour
• 6 cups chicken bone broth
• 2 cups heavy whipping cream
• 2 cups egg noodles
• Salt, black pepper, and fresh chopped parsley for garnish

📋 Instructions

1. 1Sauté the aromatics — Melt the butter in a large pot over medium heat. Add the onion, celery, and carrots. Cook for 5 minutes until softened.
2. 2Add the sweet potato and garlic — Add the sweet potato and garlic. Cook for another 2 minutes until the garlic is fragrant.
3. 3Sprinkle the flour — Sprinkle the flour over the vegetables and stir well. Cook for 1 minute to remove the raw flour taste.
4. 4Pour in the broth — Pour in the chicken broth and stir. Bring to a boil, then reduce the heat to a gentle simmer.
5. 5Add the seasoning and bay leaves — Add the garlic & herb seasoning and the bay leaves. Let it simmer for 15 minutes.
6. 6Add the cream and noodles — Stir in the heavy cream and add the egg noodles. Cook for 10 minutes until the noodles are tender.
7. 7Season and serve — Season with salt and pepper to taste. Garnish with fresh parsley before serving.

👨🍳 Chef's Note: This recipe is flexible. Feel free to add more vegetables or adjust the spices to your taste.

Servings: 6

Cuisine: American

Course: Main Course

Simple Cooker Recipes50 minutes

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat