Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons extra virgin olive oil
  • 1 cup finely chopped onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 3 tablespoons minced garlic
  • 3 cups cooked shredded chicken breast
  • 32 ounces reduced sodium chicken broth
  • 15 ounce can pumpkin puree
  • 1/2 cup heavy cream
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon Lawry’s garlic salt
  • 1/4 cup finely chopped fresh cilantro
  • 1 cup shredded cheddar cheese

Instruction

  • Heat olive oil in large dutch oven or pot over medium heat. Add onion, celery and carrots, stirring and cooking for about 15 minutes, until softened. Stir in garlic and cook for 1 minute. Add chicken, chicken broth, pumpkin, cream, salt, pepper, garlic salt and cilantro. Stir to combine. When hot, stir in cheese to melt. Taste and season accordingly with additional seasonings if desired.