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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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Warm up this fall with delightful Chicken and Pumpkin Dumplings, a comforting dish that melds tender chicken in a creamy pumpkin-infused broth with fluffy dumplings. This recipe is a perfect blend of savory flavors and seasonal ingredients, making it an ideal choice for chilly evenings. The hearty soup base features a classic mirepoix and fresh herbs, while the dumplings add a light, airy texture that everyone will adore. Easy to prepare and customizable with your favorite vegetables or proteins, this dish is sure to become a family favorite.

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
  • pumpkin dumplings
  • 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

  1. In a large Dutch oven, melt butter over medium heat. Add diced carrots, celery, and onion; season with salt and pepper. Cook until softened (about 5 minutes).
  2. Stir in flour; cook for an additional 1–2 minutes until brown. Gradually pour in chicken broth while scraping the pot.
  3. Mix in garlic, pumpkin purée, cumin, and pumpkin pie spice; bring to boil then reduce heat.
  4. Add chicken breasts; cover and simmer 10–15 minutes until cooked through. Remove, shred, and return to pot along with butternut squash or sweet potatoes.
  5. For dumplings, combine flour, baking powder, and pumpkin spice in a bowl; mix in grated butter until coated.
  6. In another bowl, whisk egg, pumpkin purée, and milk. Combine wet into dry ingredients until just mixed.
  7. Drop tablespoon-sized dumplings into simmering soup; cover and cook for 8–10 minutes until puffy.

Nutrition

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