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! With a rich chicken broth base and light, fluffy pumpkin dumplings, this dish offers a comforting experience that is suitable for family dinners, cozy gatherings, or simply enjoying a quiet evening at home. The savory flavors combined with the seasonal pumpkin create a delightful balance that is sure to impress.
Why You’ll Love This Recipe
- Comforting and Cozy: This Chicken and Pumpkin Dumplings recipe brings warmth and comfort on cool days.
- Easy to Prepare: With simple steps, you can whip up this hearty dish without any hassle.
- Versatile Ingredients: You can easily swap vegetables according to what you have on hand.
- Light and Flavorful Dumplings: The pumpkin dumplings are airy and packed with flavor, making them the star of the dish.
- Perfect for Any Occasion: Ideal for family dinners or as a special dish during the fall season.
Tools and Preparation
To create your Chicken and Pumpkin Dumplings, having the right tools will make your cooking experience smoother. Here are some essential items you’ll need:
Essential Tools and Equipment
- Dutch oven or heavy-bottomed pot
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
- Whisk
Importance of Each Tool
- Dutch oven or heavy-bottomed pot: Provides even heat distribution, crucial for simmering soups to develop rich flavors.
- Mixing bowls: Essential for combining ingredients efficiently without mess.
- Wooden spoon: Perfect for stirring without scratching your cookware and scraping up flavorful bits from the pot.
Ingredients
For the Soup Base
- 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
How to Make Chicken and Pumpkin Dumplings
Step 1: Prepare the Soup Base
- Add the butter to a Dutch oven over medium heat. Once melted, add the carrots, celery, and onion. Season with salt and pepper as desired. Cook until softened, about 5 minutes.
- Dust flour over the softened veggies while stirring. Cook for another minute until browned.
- Slowly pour in chicken broth while scraping the bottom of the pot to incorporate flavor. Add garlic, pumpkin purée, cumin, and pumpkin pie spice. Bring to a boil then reduce heat to simmer.
- Add chicken breasts into the pot. Season again with salt and pepper as desired. Cover and simmer for about 10–15 minutes until chicken is cooked through.
Step 2: Make the Dumpling Dough
- In a mixing bowl, combine flour, baking powder, and pumpkin spice along with salt and pepper as desired. Whisk together.
- Add grated butter into the dry mixture using your hands to mix quickly until coated.
- In another bowl, whisk together egg, pumpkin purée, and whole milk until combined.
- Pour wet ingredients into dry ingredients gently folding until just combined; do not overmix.
Step 3: Finish Cooking the Soup
- Remove cooked chicken from pot and shred using two forks or place in a stand mixer with a paddle attachment for easy shredding.
- Return shredded chicken back to pot along with butternut squash or sweet potatoes and whole milk; stir well.
- Bring soup back to gentle simmer.
Step 4: Add Dumplings
- Using two small spoons or a tablespoon measure/small cookie scoop, drop tablespoon-sized dumpling dough into simmering soup one by one.
- Cover pot again and simmer for an additional 8–10 minutes until dumplings are puffy and cooked through.
Step 5: Serve
Finish by squeezing fresh lemon juice into soup before tasting it again for seasoning adjustments if needed. Ladle into bowls immediately and enjoy your hearty Chicken and Pumpkin Dumplings!
How to Serve Chicken and Pumpkin Dumplings
Serving Chicken and Pumpkin Dumplings is an opportunity to elevate your dining experience. This warm, comforting dish pairs beautifully with a variety of sides and garnishes that enhance its flavors and presentation.
Garnish with Fresh Herbs
- Chopped Parsley: Adds a fresh burst of color and flavor.
- Chives: Provides a mild onion flavor that complements the soup.
Pair with Crusty Bread
- Sourdough Bread: The tangy flavor of sourdough is perfect for dipping.
- Garlic Bread: A buttery, garlicky treat that enhances the savory soup.
Serve with a Simple Salad
- Mixed Greens: A light salad with vinaigrette balances the richness of the dumplings.
- Caesar Salad: The creamy dressing pairs well with the hearty soup.
How to Perfect Chicken and Pumpkin Dumplings
To ensure your Chicken and Pumpkin Dumplings turn out perfectly every time, follow these helpful tips.
- Use Fresh Ingredients: Fresh vegetables and herbs will enhance the flavor of your soup.
- Don’t Overmix Dumpling Dough: Gently fold the ingredients together to keep dumplings light and fluffy.
- Monitor Cooking Time: Cooking dumplings too long can make them dense; aim for 8-10 minutes.
- Adjust Seasoning Gradually: Taste as you go to achieve the desired flavor balance without overpowering spices.
Best Side Dishes for Chicken and Pumpkin Dumplings
Complement your Chicken and Pumpkin Dumplings with these delightful side dishes. Each one adds a unique twist to your meal.
- Garlic Mashed Potatoes: Creamy potatoes infused with garlic make for a rich side.
- Roasted Brussels Sprouts: Crispy sprouts add texture and a slight bitterness that contrasts nicely.
- Steamed Green Beans: Lightly steamed beans offer freshness alongside the hearty soup.
- Cornbread Muffins: Sweet muffins provide a delightful contrast to the savory soup.
- Cucumber Salad: A refreshing cucumber salad can cool down the warmth of the dish.
- Coleslaw: Crunchy slaw adds texture and balances out the flavors in your meal.
Common Mistakes to Avoid
When making Chicken and Pumpkin Dumplings, there are a few common pitfalls that can affect your dish’s texture and flavor.
- Skipping the mirepoix: This classic vegetable base adds depth to your soup. Always start with a mix of onions, carrots, and celery for a flavorful foundation.
- Overmixing the dumpling dough: Overmixing can lead to tough dumplings. Mix just until combined for a light and airy texture.
- Not seasoning adequately: A lack of salt and pepper can dull the flavors. Be sure to season throughout the cooking process for a balanced taste.
- Ignoring simmer time: Failing to allow enough simmer time for the chicken can result in undercooked meat. Ensure it cooks thoroughly for the best results.
- Using too much liquid in the dumplings: If your dumpling mixture is too wet, they won’t hold shape. Adjust your ingredients carefully for the right consistency.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Can be kept for up to 3 days in the refrigerator.
Freezing Chicken and Pumpkin Dumplings
- Freeze in a freezer-safe container or resealable bag.
- Best used within 2-3 months for optimal flavor.
Reheating Chicken and Pumpkin Dumplings
- Oven: Preheat to 350°F (175°C) and warm in an oven-safe dish covered with foil until heated through.
- Microwave: Place in a microwave-safe bowl, cover, and heat on high for 2-3 minutes, stirring halfway through.
- Stovetop: Reheat over low heat in a pot, adding a splash of broth if needed to keep it creamy.
Frequently Asked Questions
Here are some common questions about Chicken and Pumpkin Dumplings.
Can I use other meats instead of chicken?
Absolutely! You can substitute chicken with turkey or even beef for varied flavors while keeping the recipe intact.
How do I make my dumplings fluffier?
The key is not to overmix your batter. Lightly combine ingredients until just mixed to achieve fluffy dumplings.
What can I serve with Chicken and Pumpkin Dumplings?
This dish pairs well with crusty bread or a fresh green salad for a complete meal.
Are Chicken and Pumpkin Dumplings gluten-free?
To make this dish gluten-free, substitute all-purpose flour with gluten-free flour blends available on the market.
Can I customize this recipe?
Yes! Feel free to add vegetables like kale or spinach for extra nutrition, or adjust spices based on your preferences.
Final Thoughts
This Chicken and Pumpkin Dumplings recipe is perfect for cozy fall evenings. Its rich flavors and comforting textures make it a delightful meal. Plus, you can easily customize it by adding seasonal vegetables or spices. Don’t hesitate to give it a try!
Chicken and Pumpkin Dumplings
Indulge in the cozy flavors of fall with our Chicken and Pumpkin Dumplings. This delightful dish combines tender chicken simmered in a rich broth, complemented by fluffy pumpkin dumplings that add a seasonal twist. Perfect for family gatherings or a quiet dinner at home, this recipe is an ideal way to embrace autumn’s warmth. The comforting combination of spices and pumpkin creates a hearty meal that will impress your loved ones and fill your home with inviting aromas. Easy to make and versatile, you can customize it with seasonal vegetables to suit your taste. Get ready to savor the essence of fall with every delicious bite!
- Total Time: 55 minutes
- Yield: Serves 6
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
- 1/4 cup 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 & ground black pepper, to season
Instructions
- Add the butter to a Dutch oven over medium heat. Once melted, add the carrots, celery, and onion. Season with salt and pepper as desired. Cook until softened, about 5 minutes.
- Dust flour over the softened veggies while stirring. Cook for another minute until browned.
- Slowly pour in chicken broth while scraping the bottom of the pot to incorporate flavor. Add garlic, pumpkin purée, cumin, and pumpkin pie spice. Bring to a boil then reduce heat to simmer.
- Add chicken breasts into the pot. Season again with salt and pepper as desired. Cover and simmer for about 10–15 minutes until chicken is cooked through.
- In a mixing bowl, combine flour, baking powder, and pumpkin spice along with salt and pepper as desired. Whisk together.
- Add grated butter into the dry mixture using your hands to mix quickly until coated.
- In another bowl, whisk together egg, pumpkin purée, and whole milk until combined.
- Pour wet ingredients into dry ingredients gently folding until just combined; do not overmix.
- Remove cooked chicken from pot and shred using two forks or place in a stand mixer with a paddle attachment for easy shredding.
- Return shredded chicken back to pot along with butternut squash or sweet potatoes and whole milk; stir well.
- Bring soup back to gentle simmer.
- Using two small spoons or a tablespoon measure/small cookie scoop, drop tablespoon-sized dumpling dough into simmering soup one by one.
- Cover pot again and simmer for an additional 8–10 minutes until dumplings are puffy and cooked through.
- Finish by squeezing fresh lemon juice into soup before tasting it again for seasoning adjustments if needed. Ladle into bowls immediately and enjoy your hearty Chicken and Pumpkin Dumplings!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 420
- Sugar: 5g
- Sodium: 950mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 90mg
Keywords: Feel free to substitute chicken with turkey or use seasonal vegetables like kale or spinach for added nutrition. Avoid overmixing the dumpling batter for fluffy results.
