Description
A creamy, protein-rich soup made with tender chicken, pumpkin purée, mushrooms, and fluffy homemade dumplings.
Ingredients
Scale
- 2 tablespoons butter
- 1 cup sliced mushrooms
- 2 large carrots, peeled and diced
- 1 celery stalk, diced
- 1 large yellow onion, diced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup pumpkin purée
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pumpkin spice blend
- 1 head garlic, halved
- 1 1/2 pounds boneless skinless chicken breasts
- 10 ounces frozen butternut squash or sweet potato
- 1/2 cup whole milk
- Juice of 1/2 lemon
- Salt and black pepper
- 1/4 cup cold butter, grated
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon pumpkin spice blend
- 1 large egg
- 1/3 cup pumpkin purée
- 1/4 cup whole milk
- Salt and black pepper
Instructions
- Melt butter and cook vegetables until softened.
- Stir in flour and cook briefly.
- Slowly add broth and stir until smooth.
- Add pumpkin, spices, garlic, and chicken. Simmer until chicken cooks.
- Mix dumpling dough in a bowl.
- Shred chicken and return to pot with squash and milk.
- Drop dumplings into soup and simmer covered.
- Finish with lemon juice and adjust seasoning.
Notes
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 75mg