20 Minute Hidden Veggie Chicken Dumpling Soup
Creamy, spicy, and secretly has vegetables and protein too. Great for cold fall and winter nights!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course: Appetizer, Main Course, Side Dish, Snack
Cuisine: American
Key Ingredient: bone broth, dumplings, pumpkin purée
Servings: 4
Calories: 415 Cal
Author: Tieghan Gerard
Ingredients
6 cups chicken or bone broth
1 can (14 ounce) unsweetened coconut milk
1/3 cup tamari or soy sauce
2 tablespoons creamy peanut butter
1/4 cup Thai red curry paste
1/2 cup canned pumpkin puree
1 inch fresh ginger, sliced
2 cups fresh or frozen spinach
20-30 frozen chicken or pork dumplings
chopped cilantro/green onion, for serving
toasted sesame seeds, for serving
Instructions
1. In a large pot, combine the broth, coconut milk, tamari/soy sauce, peanut butter, curry paste, pumpkin, and ginger. Set over medium-high heat and bring to a simmer, stirring until smooth. Simmer 5-10 minutes.
2. Mix in the spinach and bring the soup to a boil over high heat. Stir in the dumplings, cooking only until they float, 2-4 minutes.
3. Ladle the dumplings and broth into bowls and top with cilantro, green onion, and sesame seeds. Enjoy!
Nutrition
Calories: 415 Cal
That looks like a real cold-weather cure. Bet that would work with butternut squash vs. pumpkin.