How to know if chicken dumplings are done?

They’re done when they’re puffed up and feel set in the center. A toothpick should come out clean. You can also cut one open — it should look cooked through, not doughy.

What is a fun fact about chicken and dumplings?

Chicken and dumplings go way back. It’s a Southern comfort food staple, but versions of this dish exist all over the world — from Eastern European “drop” dumplings to Chinese soup dumplings.

What makes chicken and dumplings thicken up?

The flour you cook with the vegetables forms a roux, which thickens the broth. The starch from the dumplings also helps make the soup creamy as they cook.

Can you overcook the dumplings in chicken and pumpkin dumplings?

Yes, they can become dense or tough if cooked too long or stirred too much. Stick to the 8–10 minute mark, and don’t lift the lid while they steam.

Chicken and Pumpkin Dumplings – 7 Cozy Reasons to Love It

Name: Chicken and Pumpkin Dumplings – Cozy, Hearty, and Full of Fall Flavor
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: **Soup Base** 2 tbsp butter 2 large carrots, diced 1 stalk celery, diced 1 large yellow onion, diced 3 tbsp all-purpose flour 32 oz chicken broth 1 cup canned pumpkin purée 1/2 tsp ground cumin 1/2 tsp pumpkin pie spice 1 head garlic, halved crosswise; 1.5 lbs boneless, skinless chicken breasts 10 oz frozen butternut squash or sweet potatoes 1/2 cup whole milk 1/2 lemon, juiced Salt & black pepper, to taste **Pumpkin Dumplings** 1/4 cup (4 tbsp) cold butter, grated 1 cup all-purpose flour; 1.5 tsp baking powder 1 tsp pumpkin pie spice 1 large egg, whisked 1/3 cup canned pumpkin purée 1/4 cup whole milk Salt & black pepper, to taste

Description

A cozy fall soup filled with tender chicken, warm pumpkin-spiced broth, and fluffy pumpkin dumplings. Comfort food that feels like a hug in every spoonful.

Ingredients

Scale

**Soup Base**

2 tbsp butter

2 large carrots, diced

1 stalk celery, diced

1 large yellow onion, diced

3 tbsp all-purpose flour

32 oz chicken broth

1 cup canned pumpkin purée

1/2 tsp ground cumin

1/2 tsp pumpkin pie spice

1 head garlic, halved crosswise

1.5 lbs boneless, skinless chicken breasts

10 oz frozen butternut squash or sweet potatoes

1/2 cup whole milk

1/2 lemon, juiced

Salt & black pepper, to taste

**Pumpkin Dumplings**

1/4 cup (4 tbsp) cold butter, grated

1 cup all-purpose flour

1.5 tsp baking powder

1 tsp pumpkin pie spice

1 large egg, whisked

1/3 cup canned pumpkin purée

1/4 cup whole milk

Salt & black pepper, to taste

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Instructions

1. Sauté diced carrots, celery, and onion in butter until softened.

2. Sprinkle flour over veggies, stir until lightly browned.

3. Add broth, halved garlic, pumpkin purée, cumin, and pumpkin pie spice.

4. Bring to a boil, then reduce heat and add chicken breasts. Cover and simmer 10–15 minutes.

5. Remove chicken, shred it, then return to pot with squash and milk. Simmer gently.

6. Make dumpling dough: combine dry ingredients, mix in grated butter, then fold in egg, pumpkin, and milk until just combined.

7. Drop spoonfuls of dumpling dough into simmering soup. Cover and cook 8–10 minutes.

8. Stir in lemon juice. Season to taste with salt and pepper. Serve warm.

Notes

Do not overmix dumpling batter — keep it light for fluffier results.

You can chop veggies up to 5 days ahead for quick prep.

Leftovers store well in the fridge for up to 4 days.

Reheat with a splash of broth to loosen the soup.

This recipe is not freezer-friendly due to dumpling texture changes.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Pumpkin Recipes
Method: Stovetop
Cuisine: American