Chicken and Cilantro Dumpling Soup with Acorn Squash, Carrots, and Ginger
This flavorful and comforting Chicken and Cilantro Dumpling Soup combines tender chicken thighs, vibrant vegetables, and fluffy cilantro dumplings. With the addition of acorn squash and ginger, the soup is both hearty and refreshing, while lime juice adds a zesty kick. This recipe serves 4-6 people.
Ingredients
For the Soup:
- 1 1/2 lbs chicken thighs (bone-in, skinless preferred)
- 1 small acorn squash, peeled, seeded, and diced
- 3 medium carrots, peeled and sliced
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1-inch piece of fresh ginger, grated
- 8 cups chicken broth or stock
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro, for garnish
For the Cilantro Dumplings:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 cup whole milk
- 1 large egg
- 1 tablespoon melted butter or olive oil
Instructions
1. Prepare the Chicken and Veggies
- Sear the chicken thighs: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken thighs with salt, pepper, and 1/2 teaspoon of ground cumin. Place the thighs skin-side down in the pot and sear for 3-4 minutes on each side, until browned. Remove the chicken and set aside on a plate.
- Cook the aromatics and vegetables: In the same pot, add the chopped onion, garlic, and ginger. Sauté for 2-3 minutes, stirring occasionally, until the onions become soft and translucent. Add the celery, carrots, and diced acorn squash. Sprinkle with the remaining cumin, paprika, and coriander. Stir everything to coat the vegetables in the spices.
2. Build the Soup Base
- Add the broth: Pour in the chicken broth or stock, stirring to combine with the vegetables. Bring the soup to a boil over medium-high heat. Once boiling, reduce the heat to low.
- Simmer with chicken: Return the seared chicken thighs to the pot, submerging them in the broth. Cover the pot and let the soup simmer gently for about 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
3. Prepare the Cilantro Dumplings
While the soup simmers, prepare the cilantro dumplings:
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, cumin, and chopped cilantro.
- Combine wet ingredients: In a separate small bowl, whisk together the milk, egg, and melted butter (or olive oil).
- Make the dumpling dough: Pour the wet ingredients into the dry ingredients and stir gently with a fork until just combined. The dough should be thick but not overly sticky. Avoid overmixing to keep the dumplings light and fluffy.
4. Cook the Dumplings
- Remove chicken from the soup: After 25-30 minutes of simmering, carefully remove the chicken thighs from the soup and set them aside to cool slightly. Shred the meat off the bones with a fork and return the shredded chicken to the pot.
- Add the dumplings: Using a spoon or small cookie scoop, drop rounded tablespoon-sized portions of the dumpling dough into the simmering soup. Make sure the dumplings have enough space to expand. Cover the pot and simmer for an additional 10-12 minutes, or until the dumplings are cooked through and fluffy.
5. Add Final Touches
- Add lime juice: Once the dumplings are cooked, stir in the juice of one lime for brightness. Taste the soup and adjust seasoning as needed, adding more salt, pepper, or lime juice to suit your preferences.
- Garnish and serve: Ladle the soup into bowls, ensuring each serving includes a good mix of chicken, vegetables, and dumplings. Garnish with additional fresh cilantro and serve immediately with lime wedges on the side.
Cooking Tips and Variations
- Boneless Chicken Option: While bone-in chicken thighs add extra flavor, you can use boneless, skinless thighs or chicken breasts if preferred. Just adjust the cooking time for the chicken accordingly (about 20 minutes for boneless thighs and 15-18 minutes for breasts).
- Squash Substitute: Acorn squash adds a sweet and nutty flavor to the soup, but you can easily substitute it with butternut squash, sweet potatoes, or even pumpkin for a similar effect.
- Herb Variations: If cilantro isn’t your favorite herb, swap it out for parsley or chives in the dumplings for a different flavor profile. You can also experiment with thyme or dill for more herbal depth.
- Spicing It Up: For a spicier version of the soup, add a diced jalapeño or a pinch of cayenne pepper when cooking the aromatics. You can also drizzle hot sauce on top just before serving.
- Vegetarian Alternative: To make this recipe vegetarian, swap out the chicken for extra firm tofu or chickpeas. Use vegetable broth instead of chicken stock and adjust seasonings to enhance the flavor.
- Storage and Reheating: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a splash of broth if needed to loosen the consistency. Dumplings may soften when reheated, but the flavors will remain delicious.
Enjoy this hearty, wholesome Chicken and Cilantro Dumpling Soup as a perfect way to warm up on a cold day or as a flavorful meal for any season!