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This 20 Minute Hidden Veggie Chicken Dumpling Soup is for those nights when you need a cozy, healthy dinner, and you need it almost instantly. This soup is made entirely in one pot using healthy ingredients. A mix of bone broth, coconut milk, tamari, peanut butter, curry paste, ginger, and one secret ingredient that bulks up the veggies, pumpkin puree. Drop in your favorite frozen dumplings for the yummiest, warming, and healthy soup. It’s creamy, spicy, and secretly has vegetables and protein too. Great for cold fall and winter nights to come!
With the arrival of October and chillier fall days, everyone is beginning to crave warm bowls of soup. Some of my all-time favorites are a creamy bowl of broccoli cheddar, a REALLY GOOD chicken noodle soup, and a great ramen noodle (not Top Ramen).
I love many other soups, too, but I remake the above every single season. These are the soups I grew up with, so they are the most comforting to me.
Another thing I grew up eating was frozen potstickers or dumplings. My mom would keep them in the freezer. In 3rd, 4th, and 5th grade my mom and I would often eat them in the fall and winter after school. We’d boil them, then douse them in soy sauce. I remember them being so good.
You know I love a homemade dumpling or potsticker. But recently I’ve been buying frozen chicken pot stickers from Whole Foods. They’re just so convenient, and delicious. Plus, I approve of all the ingredients they use.
I know Trader Joe’s carries yummy ones too! People RAVE about them.
With that in mind, I wanted to create a new take on my favorite EASY ramen. So I did just that using store-bought frozen dumplings instead of ramen noodles. Then, as I was making the soup broth, I also had a can of pumpkin puree cracked open. I stirred that in for some added vegetables! You would never guess there’s pumpkin in this. But it really bumps up the quality of ingredients and the color is so pretty!
The details
Step 1: make the broth
I wanted this to be as no-fuss and quick to make as possible. So I kept that in mind while creating the recipe. For the broth, you’ll add most of the ingredients directly to your go-to soup pot. You can use either bone broth or chicken broth, but I’ve been solely using bone broth for added protein. A can of coconut milk, tamari, creamy peanut butter, Thai red curry paste, pumpkin puree, and fresh ginger slices.
The Thai red curry paste will add the most amount of flavor and heat. The Tamari adds a wonderful saltiness. And the ginger pairs nicely with everything else too!
Simmer the broth for a few minutes to incorporate the pumpkin. Again no one is going to know that it’s there.
Step 2: the dumplings
As mentioned above these are frozen dumplings. You can use whatever your favorite brand is. They can be chicken, pork, beef, or vegetarian. It really doesn’t matter.
Add the frozen dumplings directly to the boiling broth, then simmer according to the package directions. It should be about 2 to 4 minutes until the dumplings float.
Step 3: serve and slurp
When the dumplings are floating, you are done. At this point, you can ladle the dumplings out of the broth and into bowls. Then ladle the broth over the dumplings and top with green onions, toasted sesame seeds, and sushi-style ginger (pickled ginger).
Keep it simple or go all out, that’s up to you!
This dumpling soup is perfect any night of the week. Whether it’s pouring rain, snowy, or simply a night where you just need a warming soup.
I’m so thankful for easy dinners like this!
Looking for more warming soups? Here are a few to try:
Salsa Verde Chicken and Rice Tortilla Soup.
30 Minute Thai Peanut Chicken Ramen
Better For You Chicken and Spinach Ramen
Healthier Italian Wedding Soup with Lemon and Garlic
Lemony Garlic Chicken and Orzo Soup
Creamy Gnocchi Soup with Rosemary Bacon
Lastly, if you make this 20 Minute Hidden Veggie Chicken Dumpling Soup be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
20 Minute Hidden Veggie Chicken Dumpling Soup
Servings: 4
Calories Per Serving: 415 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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!
OMG! I made this soup tonight with veggie potstickers; it was amazing! The brother was so flavorful; I loved it! Thanks!
Thank you so much! Hope you have a great fall season! 🙂 xT
Delicious! Made this in the Instant Pot, since kids eat at all different times due to activities, and it was so good! Easy and super flavorful! I will definitely be making this again! I used the mini chicken wontons from Trader Joe’s and they worked perfectly.
I forgot to give it 5 stars!
Hi there! Thanks so so much for trying out the recipe! Hope you enjoyed! 🙂 xT
Simple and delicious. Made this for lunch, only had green curry and it still taste amazing. I feel like one could add wherever veggies / rice / noodles. You just can’t go wrong it’s so good!
Thank you for trying out this recipe! Glad to hear you enjoyed it! xT
Yummy, easy and quick.
Thank you so much Casey! xT
My friend made this yesterday and we really liked it. My husband hates coconut but he liked this. I love spice, but I think I would use a bit less of the spicy curry paste. She added a couple handfuls of spinach leaves. I had no idea it had pumpkin or peanut butter.
So glad you enjoyed this recipe Lora! xT
I couldn’t find red Thai curry paste at Trader Joe’s. Could I use Thai style red curry sauce as a substitute?
Hi Tina! Yes, that should work fine! xT
Fabulous recipe. So versatile. I added some noodles and mushrooms and reduced the dumplings. The broth was gorgeous and so easy. Will be making this again and again.
Thank you so so much! Hope you’re having a great fall season! 🙂 xT
My family loved this one. I added some leftover shredded rotisserie chicken and some rice noodles and carrots to mine. Perfection!
Hi Debbie! Thank you so so much! Hope you’re having a great fall season! 🙂 xT
Peanut allergy in the house. Anyone try this without PB? And how did it taste?
I think cashew butter would be a great substitute.
Could the soup be reheated without Ruining the integrity of the Dumplings?It’s so delicious but we have leftovers I would love to be able to use.Any suggestions? Please and Thank you🧡
Hi there! Yes, that should be fine! xT
Made this today with a couple of modifications (yeah, yeah, I know memes…): swapped the red curry for yellow to reduce the spice level a bit for the kids, added a bit of lemongrass paste to the simmer to complement the curry, went with 4 cups low-sodium bone broth and 2 cups vegetable broth based on what I had in the pantry, and reduced the tamari to 1/4 cup. The dumplings I used were Chinese grocery store chicken and wood ear mushroom potstickers. The end result was absolutely fantastic. Would absolutely make it again multiple times. Perfect for fall weather and the recipe is correct… you never really pick out the pumpkin!
Good way to use up random veggies as well. A little too much sodium as written for us…thankfully I held back.
Hi! I want to make this but I’m afraid it may be too spicy for my baby bc of the Thai curry paste. Should I omit that from the recipe or…
Can’t wait to find out! Thank you! 🫶🏼
I don’t think that it’s spicy. It has a lot of flavor but not spicy and I’m pretty sensitive. My 5 year old can eat it too no problem.
This looks really good and I can’t wait to try it, but I have a question about thr ginger. The recipe says 1″ of ginger, sliced. If there are sliced pieces of ginger floating around in the pot of soup, won’t it be really pungent and off-putting if someone eats a slice of this ginger in a mouthful of soup? Do you think it’d be better to finely chop the ginger for this recipe? Thanks!
Hi T this looks very intriguing to make. Quick question. The dumplings say 20-30 in the recipe. I know there a good size. Do they make big bags at the store and would 20-30 fit in a pot. Just checking. I would like to make this recipe.thank you. D
Yes at least Walmart where I live sells big bags of them. At least 50 in a bag. Also yes but it just depends on the size pot you have. Idk my exact pot size but it holds all this soup no problem and I do about 30 dumplings. So it really just depends on the pot size so I would say if it’s big enough to hold this recipe with some extra room it should have no problem holding the dumplings