NUTRITION

SERVINGS

INGREDIENTS

4 oz chicken breast

1 cup cubed pumpkin

0.5 cup cooked wild rice

1 cup chicken bone broth

1 tsp extra virgin olive oil

0.25 cup diced yellow onion

1 clove garlic

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp dried thyme

1 tbsp full-fat coconut milk

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.

• 2

  Toss the cubed pumpkin and chicken breast with olive oil, sea salt, and black pepper on the prepared sheet.

• 3

  Roast for 20 to 25 minutes until the pumpkin is fork-tender and the chicken is fully cooked through.

• 4

  While the roasting finishes, sauté the diced yellow onion and minced garlic in a medium pot over medium heat until translucent and fragrant.

• 5

  Dice the roasted chicken into small pieces and add them to the pot along with the roasted pumpkin.

• 6

  Pour in the chicken bone broth and dried thyme, then use a spoon to lightly mash a few pumpkin cubes to create a thicker texture.

• 7

  Stir in the cooked wild rice and coconut milk, allowing the soup to simmer for 5 minutes so the flavors meld together beautifully.

• 8

  Ladle the hot soup into a bowl and serve immediately while the broth is steaming and aromatic.