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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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Indulge in the warmth of fall with our Chicken and Pumpkin Dumplings, a comforting dish that seamlessly blends savory chicken with the rich flavor of pumpkin. This delightful recipe starts with a classic homemade chicken soup base, featuring tender poached chicken and hearty vegetables like carrots and butternut squash or sweet potatoes. The star of the show, however, is the light and fluffy pumpkin dumplings infused with warm spices that will make your taste buds dance. Perfect for family dinners or cozy gatherings, this dish is easy to prepare and brings a touch of seasonal charm to your table.

Ingredients

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  • 2 tablespoons Countryside Creamery Pure Irish Butter
  • 2 large carrots, peeled and 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
  • 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 to season
  • ground black pepper to season

Instructions

  1. In a Dutch oven over medium heat, melt butter and sauté diced carrots, celery, and onion until softened. Season with salt and pepper.
  2. Stir in flour and cook for 1–2 minutes before adding chicken broth, garlic halves, pumpkin puree, cumin, and pumpkin pie spice. Bring to a boil then reduce to simmer.
  3. Add seasoned chicken breasts and cover; simmer for 10–15 minutes until cooked through. Shred the chicken and return it to the pot along with butternut squash or sweet potatoes and milk.
  4. For the dumpling dough, mix flour, baking powder, pumpkin pie spice in one bowl; in another bowl whisk egg, pumpkin puree, and milk. Combine both mixtures gently.
  5. Drop tablespoon-sized dumplings into simmering soup. Cover and cook for 8–10 minutes until puffy.
  6. Finish with a squeeze of lemon juice before serving.

Nutrition

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