Go Back
Chicken and Pumpkin Dumplings

Chicken and Pumpkin Dumplings for Cozy Fall Nights

Abby Marlow
This chicken and pumpkin dumplings recipe blends tender chicken, creamy pumpkin broth, and fluffy spiced dumplings into one cozy bowl. Perfect for fall nights and beginner cooks alike!
Print Recipe Pin Recipe Save Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner, Main Course
Cuisine American
Servings 6 servings
Calories 375 kcal

Ingredients
  

For the Soup:

  • 2 tbsp Countryside Creamery Pure Irish Butter
  • 2 large carrots diced
  • 1 stalk celery diced
  • 1 large yellow onion diced
  • 3 tbsp Baker’s Corner All-Purpose Flour
  • 32 oz Simply Nature Organic Chicken Broth
  • 1 cup Baker’s Corner 100% Pure Pumpkin
  • 1/2 tsp Stonemill Ground Cumin
  • 1/2 tsp Stonemill Pumpkin Pie Spice
  • 1 head garlic halved crosswise
  • 1.5 lbs Simply Nature Organic Chicken Breasts
  • 10 oz frozen Simply Nature Organic Butternut Squash or Sweet Potatoes
  • 1/2 cup Simply Nature Organic Whole Milk
  • 1/2 lemon juiced
  • Kosher salt & black pepper to taste

For the Dumplings:

  • 1 cup Baker’s Corner All-Purpose Flour
  • 1 1/2 tsp baking powder
  • 1 tsp Stonemill Pumpkin Pie Spice
  • 1/4 cup cold Countryside Creamery Pure Irish Butter grated
  • 1/3 cup Baker’s Corner 100% Pure Pumpkin
  • 1/4 cup Simply Nature Organic Whole Milk
  • 1 large egg lightly whisked
  • Kosher salt & black pepper to taste

Instructions
 

  • In a large Dutch oven, melt butter over medium heat. Add carrots, celery, and onion. Season with salt and pepper. Cook until softened, about 5 minutes.
  • Sprinkle in flour and stir for 2 minutes. Gradually add broth while scraping the bottom of the pot. Stir in pumpkin, cumin, pumpkin pie spice, and garlic.
  • Add chicken breasts, season again, and bring to a simmer. Cover and cook for 10–15 minutes, until chicken is cooked through.
  • Meanwhile, make the dumplings. In one bowl, whisk flour, baking powder, pumpkin pie spice, salt, and pepper. Add grated butter and toss.
  • In another bowl, mix pumpkin, milk, and egg. Combine with dry ingredients until just mixed—don’t overwork.
  • Remove chicken, shred it, and return to pot with squash or sweet potatoes and milk. Stir and bring back to a gentle simmer.
  • Scoop tablespoon-sized dumpling dough and drop into the soup. Cover and simmer for 8–10 minutes until fluffy and cooked through.
  • Stir in lemon juice, adjust seasoning, and serve warm.

Notes

For fluffier dumplings, don’t peek while simmering. Want a spicy twist? Add red pepper flakes to the broth for extra warmth. This chicken and pumpkin dumplings recipe is great for chilly nights.
Nutrition
Calories: ~375 per serving (estimate)
Protein: 28g
Carbs: 24g
Fat: 18g
Fiber: 4g
Sugar: 5g
Keyword chicken and pumpkin dumplings, fall comfort food, hicken stew, pumpkin dinner recipe, pumpkin dumpling soup