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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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Indulge in the warmth of fall with our Chicken and Pumpkin Dumplings, a comforting soup that captures the essence of the season. This delightful dish features tender chicken simmered with fragrant spices and creamy pumpkin, creating a rich broth that’s perfect for chilly evenings. The star of the meal is undoubtedly the fluffy pumpkin dumplings, which add a light and airy texture to each spoonful. Simple to prepare, this recipe is ideal for both novice cooks and seasoned chefs looking to impress at dinner gatherings. Enjoy a hearty, nutritious meal that brings family and friends together around the table!

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
  • 1/4 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
  • 1/2 lemon, juiced
  • kosher salt & ground black pepper, to season

Instructions

  1. Add the butter to a Dutch oven over medium heat. Once melted, add carrots, celery, and onion.
  2. Season with kosher salt and ground black pepper as desired. Cook until softened (about 5 minutes).
  3. Dust the flour over vegetables and stir well. Cook for another 1–2 minutes until browned.
  4. Slowly pour in chicken broth while scraping the bottom of the pot to release flavorful bits.
  5. Add garlic, pumpkin purée, cumin, and pumpkin pie spice. Bring to a boil then reduce heat.
  6. Add chicken breasts into the pot; season again with salt and pepper. Cover and simmer for 10–15 minutes until chicken is cooked through.
  7. In a medium bowl, combine flour, baking powder, pumpkin pie spice, salt, and pepper.
  8. Whisk together well. Add grated butter; use hands to mix quickly until coated with flour.
  9. In another bowl, whisk together egg, pumpkin purée, and whole milk.
  10. Gently fold wet ingredients into dry ingredients using a spatula until thick dough forms—do not overmix.
  11. Remove cooked chicken from pot; shred using forks or a stand mixer if preferred.
  12. Return shredded chicken back into pot along with butternut squash or sweet potatoes and whole milk; stir well.
  13. Bring back to gentle simmer.
  14. Using two small spoons or tablespoon measure, form tablespoon-sized dumplings from dough one at a time.
  15. Drop each dumpling into simmering soup carefully; avoid overworking dough.
  16. Cover pot and simmer dumplings for about 8–10 minutes until puffy and cooked through.
  17. Squeeze fresh lemon juice into soup; adjust seasoning if needed before serving.
  18. Ladle soup into bowls immediately while hot.

Nutrition

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