Chicken Soup with Pumpkin and Carrots

Chicken Soup with Pumpkin & Carrots

Golden broth envelops tender chicken, sweet pumpkin, and bright carrots in a gentle warmth that both soothes and uplifts. Nestled in this nourishing bowl, the soft meat mingles with velvety squash and crisp root vegetables—creating comfort you can spoon into your soul.

Ingredients

• 1 small chicken
• 2 carrots, cut into pieces
• 1 onion, sliced
• 300 g pumpkin, cut into cubes
• 60 g rice
• 1 small potato
• Olive oil
• Salt
• Pepper
• 2 eggs
• Juice of 2 lemons

Instructions

1. Cut the chicken into pieces and wash it thoroughly. Place the chicken in a pot with water and boil for 10 minutes. If needed, skim off any foam that forms.
   • Add enough water depending on how thick or thin you want your soup.
2. After 10 minutes, add the carrots, onion, pumpkin, rice, whole potato, a bit of olive oil, salt, and pepper. Boil everything for 35-40 minutes, until the chicken is cooked and the vegetables are tender.
3. Once cooked, remove the potato, mash it with a fork, and return it to the pot to help thicken the soup.

For the Avgolemono (Egg-Lemon Sauce)

1. In a bowl, beat the egg whites until frothy, then add the egg yolks and continue beating.
2. Slowly add the lemon juice while whisking continuously.
3. Gradually add a ladle of hot broth from the soup into the egg mixture, whisking constantly to temper the eggs.
4. Once well combined, slowly pour the avgolemono into the soup while stirring continuously.
5. Serve the soup hot, garnished with freshly ground pepper.

Why It’s Irresistible

Caramelized pumpkin and carrots deepen the soup’s flavor, while plump chicken adds substance—balanced, heartening, and deeply satisfying.

Serving Suggestions

Serve piping hot with a sprinkle of fresh herbs or a dash of warm spices like nutmeg. Ideal for restful evenings or whenever you crave something soothing and wholesome.

Learn More About Meat’s Importance!
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