Chicken Pumpkin Quinoa Chowder

• Gluten free

• Meat

  • 1 Chicken, whole

• Produce

  • 2 Bay leaves
  • 2 Carrots
  • 3 stalks Celery
  • 4 cloves Garlic
  • 1 Onion
  • 1 Pie pumpkin, medium
  • 1 cup Pumpkin puree
  • 1 tsp Sage, dried
  • 2 cups Spinach
  • 2 tsp Thyme, dried

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 1/2 cups Half and half

• Liquids

  • 12 cups Water

Found on wholefully.com

Description

Ingredients

• 1 whole chicken
• 12 cups water
• 1 medium pie pumpkin, peeled, seeds removed, and cut into bite-sized chunks
• 1 onion, diced
• 1 cup quinoa
• 3 stalks celery, diced
• 2 carrots, diced
• 4 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons dried thyme
• 1 teaspoon dried sage
• Salt and pepper, to taste
• 2 cups spinach
• 1½ cups half and half
• 1 cup pumpkin puree

Directions

• Place the chicken in a large Dutch oven or soup pot, cover with water, bring to a boil over medium-high heat, and boil until chicken is cooked through, about 25 minutes.
• Remove chicken from the water, and let cool to touch. Once cool, remove meat from the bones and shred.
• Meanwhile, add the pumpkin, onion, quinoa, celery, carrots, garlic, bay leaves, thyme, and sage to the stockpot and bring back to a boil over high heat. Reduce the heat and simmer until the pumpkin is tender, about 20 -25 minutes.
• Add the spinach, half and half, and pumpkin puree to the soup, simmering until everything is heated through, about 5 -7 minutes.