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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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Indulge in the cozy flavors of Chicken and Pumpkin Dumplings, a heartwarming dish perfect for chilly evenings. This delightful recipe combines tender chicken, creamy pumpkin, and fluffy dumplings into a savory soup that will warm your soul and impress your guests. The comforting blend of spices and seasonal ingredients creates a nourishing meal that’s both easy to prepare and packed with autumn flavor. Whether you’re enjoying it as a main course or serving it alongside a fresh salad, 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 (below)
  • 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. Add the butter to a large Dutch oven over medium heat. Once melted, add diced carrots, celery, and onions. Season with kosher salt and ground black pepper. Cook until softened, about 5 minutes.
  2. Dust flour over softened vegetables. Stir well to coat them evenly. Cook for an additional 1-2 minutes until browned. Slowly pour in chicken broth while scraping up brown bits from the bottom of the pot.
  3. Add garlic halves. Stir in pumpkin purée along with cumin and pumpkin pie spice. Bring to a boil then reduce heat to maintain a gentle simmer.
  4. Add chicken breasts. Season with salt and pepper as desired. Cover pot and let simmer for about 10-15 minutes until chicken is thoroughly cooked.
  5. Prepare dumpling dough while soup simmers. In a separate bowl, mix flour, baking powder, pumpkin spice, salt, and pepper. Incorporate grated butter using your hands until mixture resembles coarse crumbs.
  6. In another bowl, whisk together egg, pumpkin purée, and whole milk until smooth. Fold wet ingredients into dry ingredients gently until a thick dough forms without overmixing.
  7. Remove cooked chicken from pot. Shred using two forks or by mixing in a stand mixer. Return shredded chicken to pot along with butternut squash or sweet potatoes and whole milk.
  8. Form dumpling dough into tablespoon-sized balls using two small spoons. Drop each dumpling into the simmering soup carefully. Cover pot again; let cook for an additional 8-10 minutes until dumplings are puffy.
  9. Stir in fresh lemon juice at the end. Taste soup; adjust seasoning if needed before serving hot in individual bowls.

Nutrition

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