halfbakedharvest4.1
Italian Pumpkin and Kale Chicken Noodle Soup with Fontina Toast.
This hearty soup is loaded with pasta, cheese and pumpkin
👥 6 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 20 min🔥 Cook: 45 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●baking sheet
- ●bowl
📝 Preparation Steps
1
Heat a large dutch oven or soup pot over medium-high heat. Add the olive oil. Once hot, add the onion. Cook until the onion is soft, fragrant and beginning to caramelize, about ⏱️ 10 minutes. Stir in the garlic, sage, rosemary and thyme. Season with salt and pepper, cook a minute longer or until fragrant.
olive oil2 tablespoonsgarlic (minced or grated)3 cloves
2
Slowly pour in the chicken broth. Add the pumpkin, chicken and parmesan cheese rind. Cover the pot and simmer for ⏱️ 25-30 minutes or until the chicken is cooked through and shreds easily.
small pumpkin (peeled + cut into cubes (about 3 ))1 cups
3
After ⏱️ 25 minutes, shred the chicken and remove any bones that may be in the chicken. Add the kale, lemon juice and lemon zest. Cook until the kale has wilted slightly, about ⏱️ 5-10 minutes. Taste and adjust the salt + pepper to your liking.
4
Bring a large pot of salted water to a boil. Boil the pasta according to package directions. Drain and toss the noodles with the butter and grated parmesan.
butter4 tablespoons
5
Meanwhile, make the toast. Preheat the oven to 350 degrees F.
6
Arrange the bread slices on a large baking sheet with sides. Spread each slice with butter and sprinkle with salt + pepper. Add the fontina evenly over each slice.
bread (sliced into 1/2 inch slices)4 slicesbutter4 tablespoons
7
Transfer to the oven and bake for ⏱️ 10 minutes or until the cheese is melted and bubbling. Sprinkle with sage.
8
Remove the parmesan rind from the soup. Add the pasta to bowl and ladle the soup over the pasta. Top with fontina toast. Eat!
Nutrition Facts
calories
514 kcal
fat Content
30 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
615 mg
protein Content
39 g
cholesterol Content
93 mg
carbohydrate Content
79 g
saturated Fat Content
14 g
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