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

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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