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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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Indulge in the comforting flavors of fall with this Chicken and Pumpkin Dumplings recipe. This hearty dish features tender chicken simmered in a rich, spiced broth, complemented by fluffy pumpkin dumplings that bring warmth to any chilly evening. Perfect for family dinners or entertaining guests, each spoonful is a delightful blend of savory goodness and seasonal flair.

Ingredients

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  • 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
  • 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
  • juice of 1/2 lemon
  • 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. In a Dutch oven, melt butter over medium heat. Add diced carrots, celery, and onion; season with salt and pepper. Cook until softened, about 5 minutes.
  2. Stir in flour to coat vegetables and cook for another 1-2 minutes until browned. Gradually add chicken broth while scraping the pot's bottom.
  3. Mix in pumpkin puree, cumin, pumpkin pie spice, and garlic. Bring to a boil before adding chicken breasts; cover and simmer for 10-15 minutes.
  4. For the dumplings, combine flour, baking powder, and spices in one bowl. In another bowl, whisk together egg, pumpkin puree, and milk.
  5. Mix wet ingredients into dry until just combined; avoid overmixing.
  6. Shred cooked chicken and return to pot along with butternut squash or sweet potatoes. Gently drop tablespoon-sized dumplings into the soup.
  7. Cover and simmer for 8-10 minutes until dumplings are fluffy and cooked through.

Nutrition

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