Description
Whether you’re obsessed with all things pumpkin spiced or just love warm fall flavors in savory dishes, this Chicken and Pumpkin Dumplings recipe is a must-try fall dinner! A cozy chicken soup base with tender veggies and creamy pumpkin is topped with light, fluffy pumpkin dumplings for a comforting, seasonal favorite.
Ingredients
- 2 tablespoons unsalted butter
- 2 large carrots, peeled and diced
- 1 stalk celery, diced
- 1 large yellow onion, diced
- 3 tablespoons all-purpose flour
- 32 ounces chicken broth
- 1 cup canned pumpkin purée
- Heaping 1/2 teaspoon ground cumin
- 1/2 teaspoon pumpkin pie spice
- 1 head garlic, halved crosswise with excess paper removed
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 (10-ounce) bag frozen butternut squash or sweet potatoes
- 1/2 cup whole milk
- 1/2 lemon, juiced
- Kosher salt and ground black pepper, to taste
- For the pumpkin dumplings:
- 1/4 cup cold unsalted butter, grated
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- Ground black pepper, to taste
- 1 large egg, lightly whisked
- 1/3 cup canned pumpkin purée
- 1/4 cup whole milk
Instructions
1. Add the butter to a large Dutch oven over medium heat. Once melted, add carrots, celery, and onion. Season with 1 teaspoon kosher salt and pepper. Cook until softened, about 5 minutes.
2. Dust the flour over the vegetables and stir to coat. Cook for 1–2 minutes, stirring frequently, until flour is golden.
3. Slowly pour in the chicken broth while scraping up any browned bits from the bottom of the pot.
4. Add the garlic, pumpkin purée, cumin, and pumpkin pie spice. Stir to combine and bring to a boil.
5. Reduce heat to maintain a simmer. Add the chicken breasts. Season with another 1 teaspoon kosher salt and pepper to taste. Cover and simmer for 10–15 minutes, or until chicken is fully cooked.
6. Meanwhile, make the dumplings: In one bowl, whisk together flour, baking powder, pumpkin pie spice, salt, and pepper. Add grated cold butter and mix with hands to coat. In a separate bowl, whisk egg, pumpkin, and milk. Combine wet and dry ingredients until a thick dough forms. Do not overmix.
7. Remove the cooked chicken from the pot and shred using two forks or a stand mixer. Return shredded chicken to the pot along with frozen squash or sweet potatoes and milk. Stir to combine and return to a simmer.
8. Using two spoons or a small scoop, form tablespoon-sized dumplings and drop gently into the pot. Cover and simmer for 8–10 minutes, until dumplings are puffy and cooked through.
9. Finish by adding fresh lemon juice. Taste and adjust seasoning with more salt or pepper as needed.
10. Ladle into bowls and serve immediately.
Notes
Storage: Leftover chicken and dumplings can be refrigerated in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave, adding extra broth if needed.
Freezing: Not recommended, as dumpling texture may become spongy after thawing.
Meal Prep Tip: Dice the carrots, celery, and onion up to 5 days in advance and refrigerate in an airtight container for quicker weeknight cooking.