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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!
This is so delicious and easy! I didn’t have peanut butter but I used tahini instead. I also used ginger paste instead of fresh. So good my spouse asked for seconds!
Hi Kari,
That’s fantastic to hear! Thanks for trying this dish and your comment, love that it was enjoyed! xT
This was so. easy. I made this using TJs gyoza I’ve had kicking around for a while and it came out perfect. I reduced the amount of soy sauce because I only had a little bit left (only about 1 tbs) and it was perfect. I also added a tbs of fish sauce, and subbed spinach for kale because that’s what I had on hand. It came out great! Thank you, I’ll be making this again for sure.
Hey Nicole,
I love to hear that this recipe was a hit, thanks for making it and sharing your review:) xT
Delicious! My picky seven-year-old said “this is so good I’ll actually eat it all!” That’s a win in my book! I used Bibigo mini wontons which were yummy and small enough that they’re easy to eat in a soup. Thanks for the recipe!
Hi Kerry,
Happy Friday!! Thanks so much for trying this recipe and sharing your review, so glad it was a hit! xT
This was so easy and so delicious!! Truly a 20 minute dinner! We used the frozen pork dumplings from Trader Joe’s and they were good. The broth is what makes this recipe though! So good for how quick it came together. Thank you for the recipe!
Thank you so much Kelsie! xT
This is absolutely delicious…yummm!!! Made with a little less curry paste and was perfect for us and so quick. Thank you!!
Thank you so much Lisa! xT
Delicious, thank you so much for sharing your recipes with us. I added roast chickpeas and any veggies needing to be used up in the fridge (cauliflower, red peppers and zucchini). Quick and delicious lunch, thank you!!!
Thank you so much for trying out the recipe! Have an awesome weekend! xT
Just made this tonight. Used dumplings from Costco. This is incredibly delicious, the broth is perfection!
If I use frozen spinach, will I need to defrost it first and squeeze out the extra liquid?
Hi there! I think you should be able to just throw it right in! xT
Delicious! Every kid and husband loved this recipe. I added rice on the bottom of the bowls to make it a little more hearty. It’s spicy so decrease the red Thai curry paste if you don’t like it hot. I used Mila chicken soup dumplings from Gelsons (they are new there) and they were huge hits. Next time I might add more spinach. Overall a super delicious meal and really fast!
Hi there! So glad you’re enjoying the recipe! Thank you for giving it a try! xT
I am not sure what I did wrong. Followed directions except to sub fresh ginger for powdered. The taste was off. Maybe like it needed to be sweeter? I added a little bit of honey but it didn’t change what was off. I think maybe the curry paste made it too fishy and then there wasn’t a balance of other flavors.
Hey Michelle! So sorry about that! Thanks for letting me know! xT
Really like the soup base… would’ve enjoyed the dumplings but life sometimes is a 2 year old in tantrum mode and the dumplings get over done. I may make the base add lacinto kale and more veggies and put it on noodles with a soft boiled egg. Either way great recipe very cozy and warm
Thank you! So glad to hear you’re enjoying this recipe! xT
Adding this to my recipe rotation for those chilly fall nights! So quick and easy and absolutely delicious!
Thank you so much Annette! So glad you loved this recipe! xT
Another hit! Super easy and delicious. I want to freeze the broth so I can have it anytime, even though it takes less than 30 mins as is!
Thank you so much! Hope you have a great fall season! 🙂 xT
This was delicious and SO easy. Even my picky 20 month old liked it!!! SO happy to have an easy comfort meal on file for fall and winter 🙂
Thank you so much! Hope you have a great fall season! 🙂 xT
Loved the recipe! We used some pot stickers for this soup and we really loved it! We will definitely make this again and again.
Thank you so much! Hope you have a great fall season! 🙂 xT