Prep Time: 15-20
Cook Time: 25-30
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 (15-ounce) can pumpkin puree
4 cups chicken broth
1 cup carrots, chopped
½ cup celery, chopped
1 tbsp olive oil
1 tbsp Newman’s Own Onion Powder
1 tsp Newman’s Own Ground Thyme
½ tsp Newman’s Own Garlic Powder
½ tsp Newman’s Own Ground Cumin
¼ tsp Newman’s Own Ground Cinnamon
¼ tsp Newman’s Own Sea Salt Flakes
⅛ tsp Newman’s Own Black Pepper Coarse Ground
¼ cup chopped fresh parsley, for garnish (optional)
Heat the olive oil in a large pot over medium heat
Add the chicken and cook until browned on all sides.
Stir in the pumpkin puree, chicken broth, carrots, celery, onion, garlic, thyme, cumin, cinnamon, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20 minutes, or until the chicken is cooked through and the vegetables are tender.
Garnish with chopped parsley, if desired.