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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings

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Warm up this season with our delightful Chicken and Pumpkin Dumplings, a comforting dish that perfectly blends the rich flavors of chicken soup with the seasonal sweetness of pumpkin. This one-pot meal is not only easy to make but also features light and fluffy dumplings that add a delightful twist to the classic chicken soup. Packed with nutritious ingredients like tender chicken, vibrant vegetables, and creamy pumpkin, it’s an ideal choice for cozy dinners or fall gatherings. Enjoy every spoonful as it warms your heart and fills your home with inviting aromas.

Ingredients

Scale
  • 2 tablespoons butter
  • 2 large carrots, diced
  • 1 stalk celery, diced
  • 1 large yellow onion, diced
  • 32 ounces chicken broth
  • 1 cup pumpkin purée
  • 1 ½ pounds chicken breasts
  • 10-ounce bag frozen butternut squash or sweet potatoes
  • 1 cup all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 large egg, lightly whisked
  • 1/4 cup whole milk
  • kosher salt & ground black pepper, to season

Instructions

  1. In a Dutch oven over medium heat, melt butter and sauté carrots, celery, and onion until softened. Stir in flour and cook for another 1-2 minutes.
  2. Gradually add chicken broth while scraping the pot's bottom. Mix in garlic, pumpkin purée, cumin, and spices; bring to a boil.
  3. Reduce heat to simmer; add chicken breasts and season. Cook for 10-15 minutes until done. Shred chicken.
  4. For dumplings: Combine dry ingredients in a bowl. Mix in grated butter until coated. In another bowl, whisk egg, pumpkin purée, and milk; combine with dry mix.
  5. Return shredded chicken to the pot with squash and milk; drop dumpling dough into simmering soup. Cover and cook for 8-10 minutes until dumplings are puffy.
  6. Adjust seasoning with lemon juice before serving warm.

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