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Chicken and Pumpkin Dumplings

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Warm up this fall with a delightful bowl of Chicken and Pumpkin Dumplings! This comforting dish combines tender chicken with the unique flavors of pumpkin and spices, offering a fresh twist on traditional chicken soup. The fluffy pumpkin dumplings, simmered in a savory broth rich with vegetables, create the perfect blend of warmth and coziness for chilly evenings. Whether it’s a weeknight meal or a special family gathering, this recipe is easy to prepare and sure to impress. Enjoy a wholesome serving that captures the essence of autumn in every bite!

Ingredients

Scale
  • 2 tablespoons Countryside Creamery Pure Irish Butter
  • 2 large carrots, peeled as desired & diced
  • 1 stalk celery, diced
  • 1 large yellow onion, diced
  • 3 tablespoons Baker’s Corner All-Purpose Flour
  • 32 ounces Simply Nature Organic Chicken Broth
  • 1 cup Baker’s Corner 100% Pure Pumpkin
  • heaping 1/2 teaspoon Stonemill Ground Cumin
  • 1/2 teaspoon Stonemill Pumpkin Pie Spice
  • 1 head garlic, halved crosswise & excess paper removed
  • 1 1/2 pounds Simply Nature Organic Chicken Breasts
  • one 10-ounce bag frozen Simply Nature Organic Butternut Squash or Sweet Potatoes
  • 1/2 cup Simply Nature Organic Whole Milk
  • 1/2 lemon, juiced
  • kosher salt & ground black pepper, to season
  • 1/4 cup (4 tablespoons) cold Countryside Creamery Pure Irish Butter, grated
  • 1 cup Baker’s Corner All-Purpose Flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon Stonemill Pumpkin Pie Spice
  • 1 large egg, lightly whisked
  • 1/3 cup Baker’s Corner 100% Pure Pumpkin
  • 1/4 cup Simply Nature Organic Whole Milk

Instructions

  1. Add the butter to a Dutch oven over medium heat. Once melted, add carrots, celery, and onion. Season with salt and pepper. Cook until softened (about 5 minutes), stirring occasionally.
  2. Dust flour over the veggies, stir to coat, and cook until browned (about 1-2 minutes). Slowly pour in chicken broth while scraping the bottom of the pot. Add garlic, pumpkin purée, cumin, and pumpkin pie spice. Bring to a boil then reduce to simmer. Add chicken; cover and simmer for 10-15 minutes until cooked through.
  3. While soup simmers, in a medium bowl, combine flour, baking powder, and pumpkin pie spice. Season with salt and pepper. Whisk to combine. Add grated butter; mix quickly with hands. In another bowl, whisk egg, pumpkin purée, and whole milk. Combine wet ingredients with dry until a thick dough forms.
  4. Remove cooked chicken from pot and shred using forks or a stand mixer with paddle attachment for ease. Return shredded chicken to pot along with butternut squash/sweet potatoes and whole milk. Stir well.
  5. Using two small spoons, drop tablespoon-sized dumplings into simmering soup one by one. Cover pot and simmer for 8-10 minutes until dumplings are puffy.
  6. Squeeze fresh lemon juice into soup, taste and adjust seasoning if needed. Ladle into bowls and serve hot. Enjoy!

Nutrition

Find it online: https://teffrecipes.com/chicken-and-pumpkin-dumplings/

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