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Photo of Chicken, pumpkin and bean soup by WW

Chicken, pumpkin and bean soup

Points® value
Total Time
45 min
15 min
30 min
There’s nothing like a chunky soup to warm you right up. This recipe makes enough for eight, so make a big batch and freeze what you don’t eat for an easy meal at a later date.


Olive oil

1 tbs

Brown onion

1 large, finely chopped


2 clove(s), crushed

Tomato paste

2 tbs

Chicken stock

6 cup(s), (1.5L)

Butternut pumpkin

1000 g, peeled, cut into 2cm cubes

Skinless chicken breast

300 g, thinly sliced

Canned borlotti beans, rinsed, drained

2 400g can


550 g


  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.


SERVING SUGGESTION: Pesto toast. Grill or toast a 40g slice of sourdough bread until lightly browned. Spread with 1 teaspoon of basil pesto (contains nuts). 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.