Complexity: Medium


  • 2 – 3 cups diced cooked chicken (we used a rotissiere)
  • 1 large onion, diced
  • 2 carrots, sliced
  • 1 cup diced pumpkin
  • 1 – 2 sweet peppers, diced
  • 2 tbsp green seasoning
  • 3 cloves garlic, minced
  • 4 cups chicken stock
  • 2 cups water
  • 1 tsp salt
  • ½ tsp black pepper
  • Few dashes Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 tbsp ketchup
  • 1½ cups short shaped pasta, eg shells, elbow
  • 2 tbsp vegetable oil
  • ½ cup cream or half and half
  • Additional water


  1. Heat oil in a large pot over medium high heat. Add the onions and cook for 1 minute. Add the carrots, pumpkin, and peppers: cook for a few more minutes.
  2. Add the garlic and green seasoning, salt and black pepper. Mix well.
  3. Add 1 cup of the chicken stock stirring well. Add the remaining stock and water. Add the ketchup, soy sauce and Worcestershire sauce. Let the soup cook for 15 – 20 minutes, stirring occasionally. Taste the broth intermittently to adjust seasoning if necessary.
  4. Add the pasta and mix well. Add the cooked chicken. You may need to add some additional water when adding the pasta. When the pasta is cooked, stir in the cream. Let simmer for a few more minutes. Taste to adjust if necessary. Serve.