Pumpkin Chicken Soup

So I was having some MAJOR digestive issues all week—and still am.  It’s awful.  Not sure if it’s nerves about the competition or some of these bizarre herbs I’ve have to take to make me pee out these last five pounds before show time, but it blows.  Literally.  TMI?

I figured a nice chicken soup would do the trick (pretty sure chicken soup cures EVERYTHING), so I threw some chicken, stock, and ginger in my crock pot and let ‘er rip.  And then I threw in some pumpkin because..you know…it’s Fall.

What I got was not only a nice, clean soup that went down easy but was a pretty damn good soup, period.  Sick or not, it’s warm, fragrant, tastes like fall…yep, WIN.  If a chicken and a pumpkin pie made wicked love, this would be their sweet, savory baby.


2 lbs Organic Free Range Boneless, Skinless Chicken Breasts (when sick, quality of ingredients is extra important)

1 12 oz can Organic Pumpkin

4 c Sodium-free Chicken Stock

2 T Fresh Grated Ginger

1 T Cinnamon

Salt and Pepper to taste


Whisk the stock and pumpkin together in the crock pot until well-combined.  Add the ginger, cinnamon, and chicken.

Cook on LOW for 7-9 hours.  Shred the chicken with a fork, serve, and get well soon!

**Enjoy and feel better soon! Love, Dr. Me**


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