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!
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:
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
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.
- 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
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- 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!