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Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings
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If you’re craving a warm and comforting dish that embodies the essence of fall, look no further than Chicken and Pumpkin Dumplings. This delightful recipe combines tender chicken with fluffy pumpkin dumplings, all immersed in a rich, hearty broth infused with warm spices. Perfect for weeknight dinners or family gatherings, each spoonful is a cozy embrace that beckons you to the table. The sweet notes of pumpkin complement the savory chicken beautifully, making it an instant hit among both adults and kids alike. Easy to prepare in just about an hour, this dish is not only satisfying but also offers great opportunities for meal prep, ensuring you have delicious leftovers ready for busy days ahead!

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 (recipe below)
  • 1/2 lemon, juiced
  • 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 large pot, melt butter over medium heat. Sauté diced carrots, celery, and onion until softened.
  2. Sprinkle flour over veggies; stir for 1-2 minutes to brown. Gradually add chicken broth, scraping up browned bits.
  3. Add garlic cloves and pumpkin puree along with spices; bring to a boil before reducing to simmer.
  4. For dumpling dough, mix flour, baking powder, and spices in one bowl. In another bowl, whisk egg, pumpkin puree, and milk; fold into dry ingredients until just combined.
  5. Shred cooked chicken and return it to the pot with butternut squash and milk; simmer gently.
  6. Drop tablespoon-sized dumplings into the soup; cover and cook for 8-10 minutes until puffed up.
  7. Finish with fresh lemon juice and adjust seasoning as desired before serving.

Nutrition

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