Pumpkin Chicken Soup with Fusilli

Pumpkin Chicken Soup with Fusilli

This is the third dish I cook with organic tricolor fusilli pasta. Here are the first two dishes: Chicken Tomato Stew with Fusilli and Meatballs with Fusilli. All these dishes are toddler-friendly and perfect for my little family of three. :)

Ingredients:

(Serves 2)

1 large chicken thigh
4 cups organic pumpkin
1 cup frozen green peas, thawed
2 cups button mushroom, quartered
2 cups organic tricolor fusilli pasta, uncooked
6 cups water
1 tablespoon homemade chicken powder
Extra virgin olive oil, to drizzle

How to:

Put all ingredients, except olive oil, into the stainless steel pot of a thermal cooker. Bring to a boil over medium-high heat for about 30 minutes. Once it's boiling, off the heat and transfer the pot into the thermal cooker. Close the lid and set aside for about 30-40 minutes. When it's ready to serve, ladle the soup into bowls and drizzle with extra virgin olive oil.