Chicken and Pumpkin Noodle Soup. In a large saucepan, bring 1 1/2 liter chicken stock to a boil. Add 250g uncooked elbow macaroni and cook until al dente. Drain, reserve stock, and set pasta aside. In the same saucepan, melt 2 tbsps butter and saute 1/2 cup diced onions until translucent. Add 1/2 cup diced celery, 1 cup diced carrots, and 1 cup diced pumpkin; saute until slightly tender. Add 2 chicken thigh fillets, diced, and continue cooking for one more minute. Pour in stock and simmer until vegetables are completely cooked. Toss in cooked pasta and heat until warmed through. Season to taste. Serve immediatey. Serves 4. I got this recipe from @yummyph nov 2012 issue. #yummy #lunch #healthy