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Chicken, Pumpkin and Bean Soup

Warm up this winter this fantastic soup recipe, made with garlic and silverbeet. 


  • 1 tbs olive oil

  • 1 large brown onion, finely chopped  

  • 2 clove(s) fresh garlic, crushed

  • 2 tbs tomato paste

  • 6 cup(s) chicken stock

  • 1000 g pumpkin, butternut, raw, peeled, cut into 2cm cubes

  • 300 g skinless chicken breast, thinly sliced

  • 800 g cooked borlotti beans, rinsed, drained

  • 550 g silverbeet, raw


  • 1.

    Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes or until softened. Add garlic and cook, stirring, for 1 minute. Stir in tomato paste.

  • 2.

    Add stock and pumpkin. Cover and bring to the boil. Reduce heat to low and simmer for 12–15 minutes or until the pumpkin is just tender.

  • 3.

    Add chicken and cook for 5 minutes or until chicken is cooked through. Add beans and silverbeet and cook for 1 minute or until silverbeet is wilted. Ladle into bowls to serve

  • 4.

    SERVE WITH: Pesto toast. Grill or toast a 40g slice of sourdough bread until lightly browned. Spread with 1 teaspoon of basil pesto. Add 3 ProPoints values per serve per slice

  • 5.

    TIP: This soup is suitable to freeze. Ladle cooled soup into individual portion-sized airtight containers, leaving a 1–2cm gap at the top for expansion. Label, date and freeze for up to 2 months. Thaw in the fridge overnight before reheating in the microwave or a saucepan


Weight Watchers - 6 ProPoint value
For more information, visit WeightWatchers

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