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A gray speckled ceramic bowl is filled with chicken and pumpkin dumplings and sits atop a creamy white textured surface. The bowl is suurrounded by a burnt orange linen napkin tucked alongside, a small white ceramic scalloped pinch bowl filled with finely chopped parsley, and a second bowl of chicken and pumpkin dumplings that is partially in frame. A silver spoon rests inside of the bowl at center.

Chicken and Pumpkin Dumplings

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Jess Larson
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Total Time: 55 minutes
  • Yield: serves 4-6 1x
  • Category: Soup, Stew & Chili Recipes, Main Dish
  • Method: Stovetop
  • Cuisine: American

Description

Whether you’re obsessed with all things pumpkin spiced or you just love playing with warm fall flavors in savory dishes, this Chicken and Pumpkin Dumplings recipe is a must-try fall dinner, perfect for welcoming in another delicious soup season!

The soup itself is a pretty classic homemade chicken soup. It starts with a base of mirepoix & the chicken breasts are gently poached right in the soup for meltingly tender flavor, but it’s also made with hearty fall squash or sweet potatoes (your choice!) & canned pumpkin for creamy texture. It’s decidedly savory, with a little bit of spice for the kind of warmth you crave on a cool day – absolutely delicious!

The pumpkin dumplings are totally the star of the show here, though. They are insanely light & airy, just the right amount of pumpkin & spice. Be sure to refer to the blog post, above, for plenty of tips & tricks to ensure pillowy-soft results!

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

for the pumpkin dumplings:

  • 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. Cook the aromatics: Add the butter to a 5-quart Dutch oven or heavy-bottomed pot with a lid over medium heat. Once melted, add the carrots, celery, & onion, seasoning with 1 teaspoon kosher salt & ground black pepper as desired. Cook, stirring occasionally, until softened, about 5 minutes.How to make pumpkin chicken and dumplings, step 1: Cook the aromatics. Carrots, celery, and onion cook in butter at the bottom of a large Dutch oven. The Dutch oven sits atop a creamy white textured surface and a wooden spoon rests inside of the pot for stirring.
  2. Build the soup & simmer: Dust the flour over the softened veggies, stirring to coat. Cook for 1-2 minutes, stirring frequently, until deeply browned. While scraping the bottom of the pot with a wooden spoon, slowly pour in the chicken broth. Be sure to scrape up any brown bits that may have formed at the bottom of the pot – that’s where the flavor is! Add the garlic to the pot & stir in the pumpkin purée, cumin, & pumpkin pie spice. Bring the soup to a boil, then reduce to maintain a gentle simmer. Add the chicken to the pot. Season with 1 teaspoon kosher salt & ground black pepper as desired. Cover & simmer 10-15 minutes, until the chicken is cooked through.How to make chicken and pumpkin dumplings, step 2: Build the soup & simmer. The beginning of pumpkin and chicken dumpling soup fills a large Dutch Oven that sits atop a creamy white textured surface. A wood spoon rests inside of the pot for stirring.
  3. Prepare the dumpling dough: Meanwhile, as the soup simmers, prepare the dumpling dough. Add the flour, baking powder, & pumpkin spice to a medium bowl, seasoning with 1/2 teaspoon kosher salt & ground black pepper as desired. Whisk to combine. Add the grated butter & use your hands to quickly mix, coating the butter pieces with the flour mixture. Set aside. To a second bowl, add the egg, pumpkin purée, & whole milk, & whisk to combine. Add the wet ingredients to the dry ingredients, using a spatula to gently fold the mixture together, just until a thick, spongy dough forms. Do not overmix. Set aside. [gallery columns="2" size="full" ids="33422,33424"]
  4. Shred the chicken: Once it’s cooked through, remove the chicken from the pot & carefully shred. You can do so using 2 forks, or my favorite trick: pop them in a stand mixer & let the paddle attachment do the work for you (I swear this works!). Add the shredded chicken back into the pot along with the butternut squash or sweet potatoes & whole milk. Stir to combine. Bring the soup to a gentle simmer.Shredded chicken is placed back into a pot of chicken and pumpkin dumplings soup inside of a large Dutch oven that sits atop a creamy white textured surface. A wooden spoon rests inside of the pot for stirring.
  5. Simmer the dumplings: Using 2 small spoons, freeform the prepared pumpkin dumpling dough into tablespoon-sized dumplings, dropping the dumplings into the pot one by one (you could also use a tablespoon measure or small cookie scoop, just take care not to overwork the dough). Once all the dumplings have been added to the pot, cover & simmer for 8-10 minutes, until the dumplings are puffy & cooked through.Pumpkin chicken and dumplings soup fill a large Dutch oven that sits atop a creamy white textured surface. A burnt orange linen napkin rests alongside the pot with a small white ceramic pinch bowl filled with finely chopped parsley, a small wooden pinch bowl filled with black pepper, three silver spoons, and a gray speckled ceramic soup bowl. A wooden ladle rests inside of the soup for serving.
  6. Serve: Finish the pot by squeezing in the fresh lemon juice, then taste and season with additional salt or ground black pepper as desired. Ladle the soup into individual bowls & serve immediately. Enjoy!A gray speckled ceramic bowl is filled with chicken and pumpkin dumplings and sits atop a creamy white textured surface. The bowl is suurrounded by a burnt orange linen napkin tucked alongside, a small white ceramic scalloped pinch bowl filled with finely chopped parsley, and a second bowl of chicken and pumpkin dumplings that is partially in frame. A silver spoon rests inside of the bowl at center.

Notes

  • Storage & Freezing:
    • Storage & Reheating: Leftover chicken and dumplings will keep, stored in an airtight container in the refrigerator, for up to 4 days. Reheat on the stovetop or in the microwave, adding a little extra chicken broth if the soup needs to loosen up a little.
    • Freezing: I don’t suggest freezing leftover chicken and dumplings, as the texture of the dumplings changes as they freeze & thaw.
  • 10-Minute Meal Prep: The majority of the active time involved in this recipe comes from chopping veggies. Chop all the veggies in advance to get a head start on your chicken & pumpkin dumplings at dinnertime – you can jump right into cooking, easy!
    • Dice 2 large carrots, 1 stalk of celery, & 1 yellow onion. Transfer to an airtight container & store in the refrigerator for up to 5 days. (10 minutes active prep)

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