Viral Chicken Soup in a Pumpkin
This Viral Chicken Soup in a Pumpkin 🎃 might be the coziest thing you'll make all fall! A small whole chicken, Napa cabbage, celery, onions, carrots, garlic, and a Honeycrisp apple cook inside a large pumpkin with fresh herbs and bay leaves. Pop the pumpkin lid on, brush the outside, and bake at 350°F for about 4 hours. I highly recommend adding some chicken bouillon for extra flavor!
Servings: 6 servings
Ingredients
- 1 large cooking pumpkin about 6 kg (13.2 pounds), cleaned; choose one wide enough to fit the chicken and vegetables
- 1 small whole chicken about 1.5 pounds, or chicken pieces
- 4 celery ribs diced
- 2 onions sliced
- 1/2–3/4 head Napa cabbage sliced
- 6–7 garlic cloves peeled and whole
- 1 Honeycrisp apple cored and sliced
- 2 large carrots roughly chopped
- salt to taste
- black pepper to taste
- 1 fresh herb bouquet I used thyme; rosemary or other herbs also work
- 2 bay leaves
- avocado oil, ghee, or beef tallow for brushing the outside of the pumpkin
- chicken bouillon to taste; optional but highly recommended for extra flavor
Instructions
- Preheat the oven to 350°F (175°C). Prep all of the veggies. Set aside.
- Carefully cut a wide opening around the stem of the pumpkin to create a lid. Scoop out the seeds and stringy insides, leaving the pumpkin flesh intact. Place the pumpkin in a deep roasting pan. Place the whole chicken or chicken pieces inside the pumpkin and season with salt and pepper to taste.
- Add the diced celery, sliced onions, sliced Napa cabbage, garlic cloves, Honeycrisp apple, carrots, herb bouquet, and bay leaves. Add some chicken bouillon if using; I highly recommend it for extra flavor. Make sure everything fits with the pumpkin lid in place.
- Place the pumpkin lid and brush the outside with avocado oil, ghee, or beef tallow. Bake at 350°F (175°C) for about 4 hours, or until fully cooked, depending on your pumpkin and oven. Use a food thermometer to check that the chicken reaches at least 165°F (74°C) in the thickest part of the breast and the innermost thigh, without touching bone. The vegetables should be soft and broth should collect at the bottom and top.
- Carefully remove the pumpkin from the oven and lift off the lid, being mindful of the hot steam. Remove and discard the herb stems and bay leaves. Transfer the chicken to a plate and let cool slightly. Shred the meat off the bones, discarding the skin and bones.
- Gently scoop some of the soft pumpkin flesh into the broth, being careful not to break through the pumpkin skin. Return the shredded chicken to the pumpkin and stir everything together. Taste and adjust the seasoning. Serve hot and enjoy! I like to serve mine with: thin soup noodles, the tender chicken, and some of the pumpkin that I scooped from the sides.
Notes
Choosing your pumpkin: My pumpkin was about 6 kg (13.2 pounds), and my small whole chicken was about 1.5 pounds. Choose a large cooking pumpkin with enough room for the chicken and vegetables, with the lid on. I prefer one that is wider rather than tall and narrow. Keep it in a deep, sturdy roasting pan to support it and catch any escaping juices.
Herbs: I used thyme for my herb bouquet. You can use rosemary or other herbs you like. Remove the herb stems and bay leaves before serving.
Extra flavor: I highly recommend adding some chicken bouillon inside the pumpkin. Add it to taste, keeping its saltiness in mind when seasoning.
Cooking time: Bake at 350°F (175°C) for about 4 hours, or until fully cooked, depending on your pumpkin. You can use chicken pieces instead of a whole chicken; cooking time can vary. Check for at least 165°F (74°C) in the thickest part of the chicken, without touching bone.
Storage: Transfer the soup to shallow airtight containers and refrigerate promptly for up to 3 to 4 days, or freeze for up to 3 months.
Nutrition
Serving: 1 serving | Calories: 775kcal | Carbohydrates: 56g | Protein: 55g | Fat: 39g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 190mg | Sodium: 233mg | Potassium: 2719mg | Fiber: 8g | Sugar: 26g | Vitamin A: 46281IU | Vitamin C: 98mg | Calcium: 286mg | Iron: 7mg
