Chicken and Pumpkin Dumplings Recipe

Introduction

Chicken and pumpkin dumplings are a comforting twist on classic chicken and dumplings. This hearty soup blends tender chicken, autumnal pumpkin, and fluffy spiced dumplings for a cozy, satisfying meal perfect for chilly days.

Ingredients

• 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 (see 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. Step 1: Add the butter to a 5-quart Dutch oven or heavy-bottomed pot over medium heat. Once melted, add the carrots, celery, and onion. Season with 1 teaspoon kosher salt and ground black pepper as desired. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
2. Step 2: Sprinkle the flour over the softened veggies and stir to coat. Cook for 1-2 minutes, stirring frequently, until the flour is deeply browned. Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pot. Add the garlic halves, pumpkin purée, cumin, and pumpkin pie spice. Bring to a boil, then reduce to a gentle simmer. Add the chicken breasts, season with 1 teaspoon kosher salt and black pepper, cover, and simmer 10-15 minutes until chicken is cooked through.
3. Step 3: Meanwhile, prepare the dumpling dough. In a medium bowl, whisk together the flour, baking powder, pumpkin pie spice, 1/2 teaspoon kosher salt, and pepper. Add the grated cold butter and use your hands to mix until butter is coated with flour. In another bowl, whisk the egg, pumpkin purée, and milk. Fold the wet ingredients into the dry mixture just until a thick, spongy dough forms. Do not overmix.
4. Step 4: Remove the cooked chicken from the pot and shred using two forks or a stand mixer paddle attachment. Return the shredded chicken to the pot along with the frozen butternut squash or sweet potatoes and the 1/2 cup milk. Stir to combine and bring back to a gentle simmer.
5. Step 5: Using two small spoons or a tablespoon measure, drop spoonfuls of dumpling dough into the simmering soup one by one. Cover and simmer 8-10 minutes until dumplings are puffed and cooked through.
6. Step 6: Remove the soup from heat. Stir in the fresh lemon juice and adjust seasoning with more salt and pepper as needed. Ladle into bowls and serve immediately. Enjoy!

Tips & Variations

• For a richer flavor, use homemade chicken broth or add a splash of heavy cream before serving.
• Substitute sweet potatoes for butternut squash for a sweeter, earthier taste.
• To make shredding chicken easier, use a stand mixer paddle attachment or warm the chicken slightly before shredding.
• If you prefer smaller dumplings, use a teaspoon instead of a tablespoon to drop dough into the soup.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the dumplings from becoming tough. This soup can also be frozen, but dumplings may lose some texture once thawed; consider freezing the soup and dumplings separately if possible.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without the dumplings?

Yes, you can enjoy the pumpkin chicken soup on its own by simply skipping the dumpling step. The soup will still be flavorful and comforting.

Can I use leftover cooked chicken instead of raw chicken breasts?

Absolutely. Add shredded cooked chicken to the simmering soup when you add the butternut squash or sweet potatoes, increasing the cooking time to allow the flavors to meld.

Chicken and Pumpkin Dumplings Recipe

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4.9 from 327 reviews

This comforting Chicken and Pumpkin Dumplings recipe is a hearty autumnal soup combining tender chicken, sweet pumpkin and warm spices with fluffy pumpkin-flavored dumplings. Cooked in a Dutch oven on the stovetop, this savory soup is perfect for chilly days and balances creamy textures with vibrant fall flavors.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Soup Ingredients

• 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
• Kosher salt & ground black pepper, to season

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
• 1/2 lemon, juiced (for finishing)

Instructions

1. Cook the aromatics: Add the butter to a 5-quart Dutch oven or heavy-bottomed pot over medium heat. Once melted, add the diced carrots, celery, and onion. Season with 1 teaspoon kosher salt and ground black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
2. Build the soup & simmer: Sprinkle the flour over the softened vegetables and stir to coat. Cook for 1-2 minutes until the flour is deeply browned, stirring frequently. Slowly pour in the chicken broth while scraping the bottom of the pot to lift the browned bits. Add the garlic halves, pumpkin purée, ground cumin, and pumpkin pie spice. Bring the soup to a boil, then reduce to a simmer. Add the chicken breasts and season with 1 teaspoon kosher salt and ground black pepper. Cover and simmer for 10-15 minutes until the chicken is cooked through.
3. Prepare the dumpling dough: While the soup simmers, in a medium bowl combine flour, baking powder, pumpkin pie spice, 1/2 teaspoon kosher salt, and ground black pepper. Add the grated cold butter and use your hands to mix it in, coating the butter pieces with the flour mixture. In another bowl, whisk together egg, pumpkin purée, and whole milk. Fold the wet ingredients into the dry ingredients gently until a thick, spongy dough forms. Do not overmix. Set aside.
4. Shred the chicken: Remove the cooked chicken breasts from the pot and shred using two forks or a stand mixer paddle attachment. Return the shredded chicken to the pot along with the frozen butternut squash or sweet potatoes and whole milk. Stir to combine and bring the soup back to a gentle simmer.
5. Simmer the dumplings: Using two small spoons or a tablespoon measure, drop tablespoon-sized dumplings into the simmering soup. Cover and simmer for 8-10 minutes until the dumplings are puffed and cooked through.
6. Serve: Finish the soup by squeezing in the lemon juice and seasoning with additional salt and pepper to taste. Ladle into bowls and serve immediately. Enjoy the hearty, comforting flavors!

Notes

• Do not overmix the dumpling dough to keep the dumplings light and fluffy.
• You can shred the chicken easily using a stand mixer paddle attachment.
• Use fresh lemon juice at the end to brighten the flavors of the soup.
• Frozen butternut squash or sweet potatoes add sweetness and texture but can be substituted with fresh if preferred.
• Season the soup gradually to your preferred saltiness and taste before serving.

Keywords: chicken and pumpkin dumplings, pumpkin dumplings soup, autumn soup recipe, comfort food soup, chicken dumpling soup, pumpkin recipes, fall recipes