Description
Spring chicken and dumplings capture the heartwarming essence of comfort food with garden-fresh vegetables and tender chicken in every bite.
Ingredients
Scale
- Olive oil
- 1 yellow onion, diced
- 1 large leek, roughly chopped and washed well
- Garlic, minced or grated
- 1 tsp ground coriander
- 1 tsp ground fennel
- 4 sprigs fresh thyme
- 8 cups chicken stock
- 2 lbs bone-in, skin-on chicken breast (legs and thighs also work)
- 1 bunch asparagus, cut into 2-inch pieces
- 1/2 cup frozen peas
- 1 zucchini, diced
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp kosher salt
- 3/4 cup cold buttermilk
- 1 large egg
- 4 tbsp cold unsalted butter, diced
- 1/2 cup chopped fresh dill, parsley, and chives
- Freshly ground black pepper
Instructions
- Heat olive oil in a large pot over medium-high heat. Add onion, leek, and garlic, cooking until soft and translucent, about 10 minutes.
- Stir in coriander, fennel, thyme, and a pinch of salt. Add chicken and stock, bring to a boil, then reduce to simmer. Cover and cook until chicken is done, 30–40 minutes.
- Remove chicken, cool, and shred into pieces. Return to pot with peas, asparagus, and zucchini. Adjust seasoning with salt and pepper.
- Bring soup to a simmer. Drop spoonfuls of dumpling dough onto soup, cover, and simmer until dumplings are cooked, about 12 minutes.
- Serve with extra herbs and freshly cracked black pepper.
Notes
- Use fresh vegetables for the best flavor.
- Avoid overmixing the dumpling dough.
- Simmer gently to meld flavors without overcooking.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Main Course
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 820 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 125 mg
Keywords: spring chicken and dumplings, fresh vegetables, comfort food