Chicken and Pumpkin Dumplings

Ingredients

• 45 ml (3 tablespoons)olive oil
• 6boneless, skinless chicken thighs
• to seasonsalt and pepper
• 1 largeyellow onion, coarsely diced
• 4carrots, peeled and sliced
• 4 ribscelery, trimmed and sliced
• 1 clovegarlic, minced
• 7.5 ml (1 1/2 teaspoons)dried thyme leaves
• 1.9 litres (2 quarts)low-sodium chicken broth
• 1bay leaf
• 150 g (1 cup)frozen peas
• 15 g (1/4 cup)flat-leaf parsley, finely chopped
• to tastesalt and pepper
• 156 g (1 1/4 cups)all-purpose flour
• 7.5 ml (1 1/2 teaspoons)baking powder
• 2.5 ml (1/2 teaspoon)salt
• 1.25 ml (1/4 teaspoon)dried thyme
• 1.25 ml (1/4 teaspoon)freshly ground black pepper
• 28 g (2 tablespoons)unsalted butter, cold and cut into cubes
• 1 largeegg, beaten
• 60 g (1/4 cup)pumpkin purée
• 30 ml (2 tablespoons)buttermilk, cold

Instructions

1. 1

   Heat the oil

   Pour the olive oil into a heavy-based soup pot and heat over medium-high heat.

2. 2

   Brown the chicken

   Season both sides of the chicken thighs with salt and pepper. Brown them in the pot for 2 to 3 minutes on each side, then transfer to a plate. They will not be fully cooked yet; they will finish cooking in the soup.

3. 3

   Soften the vegetables

   Add the onion, carrots, celery, garlic and dried thyme to the pot. Stir and sauté for about 5 minutes, until the onion is translucent and cooked through.

4. 4

   Add broth and chicken

   Return the chicken to the pot, then add the bay leaf and chicken broth.

5. 5

   Simmer the soup

   Lower the heat and simmer uncovered for about 30 to 40 minutes, until the vegetables are softened and cooked through.

6. 6

   Shred the chicken

   Take the cooked chicken out of the pot and carefully chop or shred it. Return it to the soup.

7. 7

   Mix the dry ingredients

   While the soup simmers, whisk the flour, baking powder, salt, dried thyme and pepper together in a medium bowl. Add the cold butter and rub it into the flour with your fingers until small flecks remain throughout.

8. 8

   Make the dough

   In a small bowl, whisk together the egg, pumpkin purée and buttermilk. Stir this into the dry mixture just until combined; avoid overmixing.

9. 9

   Season and add dumplings

   Once the vegetables are tender and the chopped chicken is back in the pot, bring the soup to a gentle simmer and season to taste. Stir in the peas and parsley, then drop spoonfuls of about 2 tablespoons of dough into the simmering soup.

10. 10

    Add remaining dough

    The dumplings may sink at first, but they will rise to the surface as they cook. Add all the remaining dumpling dough to the soup.

11. 11

    Cover and cook

    Cover the pot and simmer for 10 minutes.

12. 12

    Serve warm

    After 10 minutes, check that the dumplings are cooked through. Remove the pot from the heat and serve warm.

What are chicken and pumpkin dumplings?

This is a hearty chicken soup finished with spoonfuls of savoury dumpling dough. Dumplings cooked in broth are a familiar comfort-food tradition in several cuisines; this version pairs them with a chicken-and-vegetable soup.

Pumpkin purée gives the dumplings colour and a mild sweetness, while thyme ties their flavour to the broth. The result is a one-pot meal with tender chicken, soft vegetables and pillowy dumplings.

Nutrition and macros by portion

The nutrition label shows one serving as written: 570 calories, 39g protein, 44g carbs, 25g fat.

The dumplings and vegetables provide most of the carbohydrates, while olive oil and butter contribute much of the fat. Chicken thighs are the main source of protein, with additional amounts from the egg and broth. Serve with a green salad or extra non-starchy vegetables for a fresh contrast.

Build flavour in the pot

Brown the chicken: a brief sear colours the outside and leaves flavour in the pot for the vegetables. The thighs need not cook through at this stage because they return to the broth.

Soften the vegetables: give the onion, carrots, celery and garlic about 5 minutes to sauté before adding the broth. This starts their cooking and helps distribute the thyme through the soup.

Keep the dumpling dough light

Cold butter: rub it into the flour until you can see small flecks rather than a completely smooth mixture. Those pieces help make the dumplings tender.

Gentle mixing: stir the pumpkin, egg and buttermilk into the dry ingredients only until the flour is moistened. Overworking the dough can make the dumplings dense.

Watch the simmer

Steady heat: simmer the broth gently while the vegetables and chicken cook for 30 to 40 minutes. A hard boil is unnecessary and can make the soup more turbulent when you add the dumplings.

Covered finish: once the dough is in the pot, keep the lid on for the full 10-minute cook. The dumplings may sink initially, then float as they cook.

Check the texture

Tender vegetables: the carrots and celery should be softened before you add the dumpling dough. If they still feel firm, continue simmering the soup before moving on.

Cooked dumplings: after 10 minutes, check one dumpling in the centre of the pot. It should be cooked through rather than wet or doughy inside.

Choose the chicken thighs

Thigh meat: boneless, skinless thighs remain tender during the long simmer and are easy to shred once cooked. Brown them in batches if they do not fit in the pot without crowding.

Broth: low-sodium chicken broth leaves room to season the soup at the end. Taste after the chicken and vegetables have simmered, then adjust the salt and pepper.

Serve it as a meal

The chicken, vegetables and dumplings make this filling on its own. A crisp green salad or steamed greens can add a fresh contrast alongside the warm soup.

Serve promptly after the dumplings are cooked, with broth and a dumpling in each bowl. If the soup thickens as it stands, loosen it with a splash of broth when reheating.

Recipe notes & tips

• Pat the chicken dry before seasoning to help it brown in the hot oil.
• Use a small spoon to portion dumpling dough evenly into the soup.
• Keep the soup at a gentle simmer when adding the dumplings.
• Taste the broth after simmering before adding the final seasoning.
• Keep the dumpling dough covered while you finish preparing the soup.

Variations

• More herbs: Add chopped fresh parsley or thyme to the dumpling dough for a brighter herbal flavour.
• Extra vegetables: Stir in diced potatoes with the carrots and celery so they have time to soften.
• Thigh or breast: Use boneless chicken breast, but check it during the simmer so it does not become dry.
• Milder dumplings: Leave the dried thyme and pepper out of the dough for a gentler flavour.
• Creamier broth: Stir a small splash of cream into the soup before adding the dumplings.

Common mistakes to avoid

• Overcrowding the pan: The chicken may steam instead of brown; sear it in batches if needed.
• Boiling vigorously: A rolling boil can agitate the dumplings; keep the soup at a gentle simmer.
• Overworking the dough: Too much mixing can make dumplings heavy; stop as soon as the ingredients come together.
• Lifting the lid repeatedly: Heat escapes and interrupts the covered cook; leave the pot covered for the 10 minutes.
• Adding dumplings too early: They can overcook while the vegetables soften; wait until the chicken is shredded and the soup is ready.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the hob until steaming hot, adding a little broth or water if the soup has thickened; the dumplings may soften as they sit.

Frequently asked questions