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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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Chicken and Pumpkin Dumplings is a heartwarming dish that perfectly captures the essence of fall. This delightful recipe features tender chicken simmered in a rich, flavorful broth, complemented by the creamy goodness of pumpkin and seasonal vegetables like butternut squash. The standout stars are the fluffy pumpkin dumplings, infused with warm spices that create a comforting experience in every bite. Perfect for cozy weeknight dinners or gatherings with family and friends, this dish is not only easy to prepare but also packed with nutritious ingredients. Enjoy a bowl of this homemade goodness and embrace the warmth of autumn!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 large carrots, peeled as desired & diced
  • 1 stalk celery, diced
  • 1 large yellow onion, diced
  • 3 tablespoons all-purpose flour
  • 32 ounces chicken broth
  • 1 cup 100% pure pumpkin
  • heaping 1/2 teaspoon ground cumin
  • 1/2 teaspoon pumpkin pie spice
  • 1 head garlic, halved crosswise & excess paper removed
  • 1 1/2 pounds chicken breasts
  • one 10-ounce bag frozen butternut squash or sweet potatoes
  • 1/2 cup whole milk
  • 1/4 cup (4 tablespoons) cold grated butter
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon pumpkin pie spice
  • 1 large egg, lightly whisked
  • 1/3 cup 100% pure pumpkin
  • 1/4 cup whole milk
  • 1/2 lemon, juiced
  • kosher salt & ground black pepper, to season

Instructions

  1. In a Dutch oven, melt butter over medium heat. Add diced carrots, celery, and onion. Season with salt and pepper; cook until softened.
  2. Sprinkle flour over the vegetables; stir until browned. Gradually pour in chicken broth while scraping up bits from the bottom.
  3. Add garlic, canned pumpkin, cumin, and pumpkin pie spice. Bring to a boil; add chicken breasts and cover to simmer for 10-15 minutes until cooked through.
  4. In a separate bowl, mix flour, baking powder, pumpkin pie spice, salt, and pepper. Incorporate grated cold butter by hand.
  5. Whisk together egg, canned pumpkin, and whole milk in another bowl before gently folding into dry ingredients.
  6. Shred cooked chicken and return it to the pot along with butternut squash or sweet potatoes.
  7. Form tablespoon-sized dumplings and drop them into the simmering soup; cover and cook for 8-10 minutes until puffy.
  8. Finish with fresh lemon juice before serving hot.

Nutrition

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