Categories
Entrees (Meat & Poultry)

Quick Chicken, Pumpkin, Brocolli, Curry Soup, and What I’m Making For Thanksgiving

I’m a big fan of soup. It’s too bad I live with someone who hates it.

“I HATE SOUP, GINA!!”

Because of that fact, I never make large batches of soup, I just make single servings. I keep low sodium chicken or vegetable broth in my house at all times during the cold fall and winter months.

Who says you have to take more than five minutes to make a delicious and hearty soup for dinner? I’m not one to spend a whole lot of time in the kitchen making dinner, especially on nights when I get home at 7:30pm, so I’ve been coming up with quick and healthy recipes over the past couple years (see my “Quick and Healthy Recipes” column on the right). This one is next to be added on that list!

5-Minute Chicken, Pumpkin, and Broccoli Curry Soup

INGREDIENTS
1 cup low sodium chicken broth
1/4 cup water
1/2 cup cooked broccoli
1/4 cup pumpkin puree
1/4 cup plain Greek yogurt
2 ounces grilled chicken
2 t garlic olive oil
1 tsp curry

DIRECTIONS
Add everything to a saucepan and heat until it’s to your desired temperature.
Serve with a piece of whole grain bread or eat alone and enjoy (it’s filling!).

You can add the Greek yogurt on top of the soup separately if you want, but I mixed the Greek yogurt into my soup, and since I accidentally brought it to a boil it “broke” and curdled a bit. It made for a not-so-pretty soup, but it certainly didn’t lack flavor. This soup was so good that I made it two nights in a row.

When I first made this soup I figured I would need something else to eat with it, but this soup was the perfect amount of calories, protein, and fat to fill me up for dinner.

QUESTION: Do you have any easy soup, stew, or chili recipes you’d like to share? Here are some more of mine from previous posts:

Thick and Meaty Chili

Butternut and Acorn Squash Soup

Sweet Potato Soup

What are you making for Thanksgiving? My aunt, uncle, and cousin are on gluten free diets so this year I am making them some gluten free stuffing.

This recipe is from Clean Eating magazine, and I am basically following it exactly, but substituting gluten free whole grain bread for the regular bread. I am also going to make some of Nicole’s pumpkin spice hummus, with pita (why not add a Greek twist to a traditional Thanksgiving meal?!). This will be Nick and my first Thanksgiving together (was that proper English?). Can you believe it?! After six years we’re finally going to be together on Thanksgiving. I’m definitely thankful for that!

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