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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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Indulge in the cozy flavors of fall with our Chicken and Pumpkin Dumplings recipe. This heartwarming dish features tender chicken simmered in a rich, savory broth infused with pumpkin puree and spices. Light and fluffy pumpkin dumplings float atop this comforting soup, making it perfect for chilly evenings or family gatherings. With simple ingredients and straightforward steps, you’ll have a meal that not only warms your soul but also impresses your loved ones. Whether you’re a seasoned cook or trying your hand at something new, this dish is sure to become a seasonal favorite. Gather around the table and enjoy the delightful taste of autumn!

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. In a Dutch oven, melt butter over medium heat. Add diced carrots, celery, and onions; season with salt and pepper. Cook until softened (about 5 minutes).
  2. Stir in flour and cook for 1-2 minutes until browned.
  3. Gradually add chicken broth while stirring to combine. Bring to a boil.
  4. Add garlic, pumpkin puree, cumin, and pumpkin pie spice; reduce heat to simmer.
  5. Add chicken breasts; cover pot and simmer for 10-15 minutes until cooked through.
  6. Remove chicken, shred it, then return it to the pot along with squash or sweet potatoes and whole milk.
  7. For dumplings, mix flour, baking powder, pumpkin pie spice, salt, and pepper in one bowl; combine grated butter in another bowl with egg, pumpkin puree, and milk.
  8. Fold wet ingredients into dry until just combined; drop tablespoonfuls into the simmering soup.
  9. Cover pot; let dumplings cook for 8-10 minutes until puffy.
  10. Adjust seasoning with lemon juice before serving.

Nutrition

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