2 tsp olive oil
4 onions - chopped
3 garlic cloves - minced
1 lb boneless, skinless chicken breasts - cubed
2 cups low-sodium chicken broth
2 celery stalks - chopped
1 carrot - sliced
1 15 oz. can pumpkin puree
1 12 oz. can evaporated skimmed milk
1/4 c. parsley - minced
1 Tbsp. minced fresh sage or 1/2 tsp. dried
1 tsp. dried thyme leaves
fresh ground pepper
In a nonstick dutch oven, heat oil. Add onions and garlic; cook, stirring as needed, until softened, about 5 minutes
Add chicken, broth, celery and carrot; bring to a boil. Reduce the heat and simmer, stirring as needed, until the chicken is cooked through and veggies are tender, about 10 minutes
Add pumpkin, milk, parsley, sage, and thyme; return to a boil, stirring as needed. Serve sprinkled with pepper.
Makes 4 servings ~ 317 Calories / serving ~ 6 Weight Watchers points / serving
I actually measured the whole pot so I could figure how much they considered a serving, and it made about 7 1/2 cups, so a serving is a little less than 2 cups.
My variation: I actually left the onions out (4 seemed like quite a few anyway) because picky Dh won't eat onions, but I added extra carrots since I had some to use up. I also added a little ground red pepper for extra spice - YUM! I thought it was delicious and filling, but Dh didn't agree. He's more of a simple meat and potatoes type of guy, and this soup was just a little too different for him.
ETA - I also used regular chicken broth instead of low-sodium. I still thought it needed more salt, but maybe my taste buds are off???