Chicken Pumpkin Soup

Serves: 4

Style: Soup

Difficulty: Easy


1 whole chicken carcass
1/2 pumpkin, roasted
3 celery stalks, chopped
3 cloves garlic, chopped
1 cup shitake mushrooms, dried
to taste fresh mixed herbs, eg: basil, thyme, parlsey
to taste salt and pepper
mixed dried herbs
1 packet hakubaku Organic Soba noodles


Chicken Pumpkin Soup



1. Put the chicken carcass into a large sauce pan with just enough water to cover the chicken. Bring to the boil. Once boiled allow to simmer for anything up to 8 hours. You will need to keep an eye on the water level and may need to top up the water a couple of times to ensure the chicken is always covered.

Tip – I usually make this soup on a Monday after I have dropped the children off to school. I turn the soup off to go and fetch them from school and turn it back on again when I come home. That was the soup is never left unattended for safety reasons.

2. Remove the carcass and any other loose bones from the broth. You may need to strain into another pan if you feel there may be small bones. Pull off any loose chicken meat and discard the bones.

ALTERNATIVELY FOR SIMPLICITY ONE COULD JUST PURCHASE A PRE-PREPARED CHICKEN STOCK (However the minerals brewed naturally are so much better in nutritional value, quality and taste minus the food additives & preservatives)

3. Now add the chopped celery, Shitake mushrooms, garlic and any other dried herbs to the stock/broth.

4. Allow to simmer for half an hour. You can add any other veggies here too.

5. For the last ten minutes add the pumpkin, any chopped green leaves and fresh herbs.

Tip – I like to use a hand blender for a minute before I add the buckwheat noodles to disguise some of the green leafy veggies from my three year old!

6. Add the Buckwheat noodles to the broth now and simmmer for five minutes. Serve in bowls with chopsticks (or forks)



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