Chicken and Pumpkin Dumplings

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 8 cups chicken broth
• 1 1/2 pounds boneless skinless chicken thighs
• 2 cups pumpkin, peeled and cut into 1/2-inch cubes
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons cold unsalted butter, cubed
• 3/4 cup milk
• 2 tablespoons fresh parsley, chopped

Method

1. 1

   Heat the olive oil in a 6-quart stock pot over medium heat. Add the onion, carrots, and celery, and cook until softened, about 6 minutes.

   6:00 · Cook vegetables
2. 2

   Stir in the garlic and cook until fragrant, about 30 seconds.

   0:30 · Cook garlic
3. 3

   Pour in the chicken broth and add the chicken thighs, pumpkin, thyme, sage, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, until the chicken is cooked through, about 20 minutes.

   20:00 · Simmer chicken
4. 4

   Remove the chicken thighs and shred with two forks, then return the shredded meat to the pot.

5. 5

   In a medium bowl, whisk together the flour, baking powder, and salt. Cut in the cold butter with a fork or your fingers until the mixture resembles coarse crumbs.

6. 6

   Stir in the milk just until a soft, sticky dough forms; do not overmix.

7. 7

   Bring the broth back to a gentle simmer. Drop the dumpling dough by rounded tablespoons onto the surface of the simmering broth, spacing them evenly.

8. 8

   Cover the pot and simmer without lifting the lid until the dumplings are puffed and cooked through, about 15 minutes.

   15:00 · Simmer dumplings
9. 9

   Ladle into bowls and garnish with fresh parsley before serving.