Why You’ll Love This Recipe
Here’s why Chicken and Pumpkin Dumplings is the ultimate comfort food:
- Hearty and Filling – With tender chicken, savory vegetables, and fluffy pumpkin dumplings, this soup is hearty enough to be a full meal.
- Rich and Flavorful – The aromatic spices like cumin and pumpkin pie spice blend beautifully with the chicken and pumpkin, creating a rich and comforting flavor profile.
- Perfect for Fall – The pumpkin and butternut squash (or sweet potatoes) make this dish ideal for the cozy, cooler months.
- Easy to Make – Despite the layers of flavor, this dish is simple to prepare, with a straightforward cooking process that’s perfect for a weeknight dinner.
- Leftover-Friendly – This dish holds up well for leftovers, making it easy to enjoy the next day.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Soup:
- 2 tablespoons Countryside Creamery Pure Irish Butter
- 2 large carrots, peeled and 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
- 1 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
- 1 (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
For the Pumpkin Dumplings:
- 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
- Kosher salt & ground black pepper, to season
Directions
1. Cook the Aromatics:
- In a 5-quart Dutch oven or heavy-bottomed pot, melt 2 tablespoons of butter over medium heat.
- Add the diced carrots, celery, and onion. Season with 1 teaspoon kosher salt and ground black pepper, and cook until the vegetables are softened, about 5-7 minutes.
2. Build the Soup and Simmer:
- Dust 3 tablespoons of flour over the softened vegetables and cook for another minute until the flour is browned.
- Slowly pour in the chicken broth, stirring constantly to combine. Add the halved garlic, pumpkin purée, cumin, and pumpkin pie spice. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes.
3. Prepare the Dumpling Dough:
- In a separate bowl, combine the dry ingredients for the dumplings: 1 cup of flour, 1 1/2 teaspoons baking powder, and 1 teaspoon of pumpkin pie spice.
- Add the grated cold butter, mixing it into the flour until it resembles coarse crumbs.
- In a separate bowl, whisk together the egg, pumpkin purée, and milk, then add this mixture to the dry ingredients and stir to form a dough. Season with salt and pepper.
4. Shred the Chicken:
- After the soup has simmered, remove the chicken breasts and shred them using two forks.
- Return the shredded chicken to the pot, along with the frozen butternut squash or sweet potatoes, and the whole milk. Let the soup simmer while you prepare the dumplings.
5. Simmer the Dumplings:
- Form small dumplings from the dough using a spoon or your hands, and drop them carefully into the simmering soup.
- Cover the pot and let the dumplings cook for 10-15 minutes, or until they are fluffy and cooked through.
6. Finish the Soup:
- Once the dumplings are cooked, stir in the lemon juice and adjust the seasoning with more salt and pepper to taste.
7. Serve:
- Ladle the soup into bowls, making sure each bowl has a few dumplings and plenty of chicken and vegetables. Serve hot and enjoy!
Servings and Timing
- Servings: 4-6 servings
- Preparation Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
This dish is perfect for cozying up on a chilly evening, and it’s hearty enough to serve as a full meal.
Storage/Reheating
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat the soup on the stovetop over medium heat, adding extra broth if necessary to loosen up the soup. Reheat gently to avoid overcooking the dumplings.
FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs would work great in this recipe, adding extra flavor and tenderness to the soup.
2. Can I make the dumplings gluten-free?
Yes! You can use a gluten-free all-purpose flour blend to make the dumplings gluten-free.
3. Can I freeze the soup?
This soup is not recommended for freezing due to the texture of the dumplings. However, you can freeze the soup without the dumplings and add freshly made dumplings when reheating.
4. Can I use canned pumpkin instead of fresh pumpkin?
Yes! Canned pumpkin purée works perfectly in this recipe. Just make sure to use 100% pure pumpkin, not pumpkin pie filling.
5. How do I prevent the dumplings from sinking in the soup?
To prevent the dumplings from sinking, ensure the soup is simmering gently when you add the dumplings. Avoid stirring the soup too much while the dumplings are cooking.
6. Can I add more vegetables to this soup?
Absolutely! You can add other vegetables like potatoes, parsnips, or even greens like spinach or kale for added nutrition and flavor.
7. Can I make this recipe ahead of time?
Yes! You can prepare the soup ahead of time and store it in the refrigerator. Reheat the soup and then cook the dumplings fresh before serving.
8. How do I make the soup spicier?
If you like a bit of heat, you can add a pinch of cayenne pepper or some red pepper flakes to the soup.
9. Can I make this recipe vegan?
Yes, you can easily make this recipe vegan by substituting the chicken for plant-based chicken or tofu, and using non-dairy milk and vegan butter.
10. Can I use fresh butternut squash instead of frozen?
Yes! If you have fresh butternut squash, simply peel, dice, and cook it in the soup until tender.
Conclusion
Chicken and Pumpkin Dumplings is a warm, comforting dish that combines tender chicken, savory vegetables, and fluffy, flavorful dumplings in a rich, aromatic broth. Perfect for cozy nights and fall gatherings, this dish is easy to make and sure to please everyone at the table. With its hearty ingredients and delicious spices, it’s the ultimate comfort food for chilly evenings. Enjoy!
Chicken and Pumpkin Dumplings: A Cozy Fall Delight
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4-6 servings
- Category: Soup, Comfort Food
- Method: Simmered
- Cuisine: American
Description
Chicken and Pumpkin Dumplings is a warm, hearty soup with tender chicken, savory vegetables, and fluffy pumpkin dumplings in a rich broth. The unique combination of pumpkin, spices, and chicken makes it a perfect cozy fall meal.
Ingredients
2 tablespoons Countryside Creamery Pure Irish Butter
2 large carrots, peeled and 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
1 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
1 (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
Kosher salt & ground black pepper, to season
Instructions
- Cook the Aromatics: In a 5-quart Dutch oven, melt butter over medium heat. Add diced carrots, celery, and onion. Season with salt and pepper. Cook for 5-7 minutes until vegetables soften.
- Build the Soup and Simmer: Dust the vegetables with flour and cook for another minute. Gradually add chicken broth, stirring constantly. Add garlic, pumpkin, cumin, and pumpkin pie spice. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Prepare the Dumpling Dough: Mix dry ingredients for dumplings. Add grated cold butter and mix until the dough resembles coarse crumbs. Add egg, pumpkin, and milk, then stir to form dough. Season with salt and pepper.
- Shred the Chicken: Remove the chicken from the soup and shred with two forks. Return the shredded chicken to the soup along with butternut squash or sweet potatoes and milk. Simmer while preparing dumplings.
- Simmer the Dumplings: Form small dumplings and drop them carefully into the simmering soup. Cover and cook for 10-15 minutes until fluffy and cooked through.
- Finish the Soup: Stir in lemon juice and adjust seasoning with salt and pepper.
- Serve: Ladle the soup into bowls, ensuring each has dumplings, chicken, and vegetables. Serve hot and enjoy!
Notes
Store leftover soup in the refrigerator for up to 4 days.
This soup is not recommended for freezing with dumplings, but you can freeze the soup without them and add fresh dumplings when reheating.
For a spicier version, add cayenne pepper or red pepper flakes to the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 60mg
