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Spring Chicken Herb Dumplings

Category: Satisfying Main Dishes

Enjoy a refreshing take on a classic comfort dish, featuring juicy chicken seared and simmered with an array of spring vegetables like asparagus, leeks, peas, and zucchini. The light dumplings are flecked with chives and dill for a fragrant finish, and cooked right in the broth until fluffy. This one-pot creation is hearty and light at the same time, perfect for celebrating seasonal produce. Separating the dumplings and soup for storage keeps leftovers tasting fresh. Easily adapt the vegetables to suit what's at hand, and garnish with extra herbs for brightness at the table.

Last updated on Wed, 21 May 2025 19:02:34 GMT
Une assiette de chicken et de dumplings, avec des légumes verts et des herbes, est servie sur une table blanche. Pin
Une assiette de chicken et de dumplings, avec des légumes verts et des herbes, est servie sur une table blanche. | savorieswithtyla.com

A fresh bowl of spring chicken and dumplings puts a seasonal spin on serious comfort food. Tender bites of chicken and pillowy dumplings float in a broth brightened by asparagus, sweet peas, and lots of fresh herbs. Every spoonful feels nourishing and so full of flavor you will want to scoop up every last drop. I love making this one-pot wonder when spring veggies crowd the farmers market but honestly it brings sunshine to the table any time of year.

The first time I made this with chive dumplings our family devoured the whole pot at dinner. Now I make it whenever the weather can’t decide between chilly and warm—it’s always the right move.

Ingredients

  • Olive oil: brings richness and helps soften the aromatics look for a fresh green bottle for best flavor
  • Yellow onion: creates a sweet flavor base pick a firm onion with dry papery skin
  • Large leek: adds a delicate sweetness and subtle spring note make sure to wash out any grit in the layers
  • Garlic: adds a foundational savory background choose plump fresh cloves
  • Ground coriander: delivers a fresh citrusy lift use whole ground for brightest taste
  • Ground fennel: lends a gentle licorice vibe check the aroma to ensure freshness
  • Fresh thyme: infuses earthy herbal intensity only strip the tender leaves from the woody stems
  • Chicken stock: forms the comforting broth use homemade or the highest quality store brand you can find
  • Chicken breast or a mix of bone-in pieces: provides flavor and succulence shop for chicken with moist unblemished skin
  • Asparagus: brings freshness and crunch look for firm stalks with tight tips
  • Frozen peas: give sweetness and a pop of color no need to thaw
  • Zucchini: keeps things light and tender pick smaller ones for best texture and flavor
  • All-purpose flour: is the backbone of the dumplings use a fresh bag for reliable results
  • Baking powder and baking soda: help the dumplings rise check expiration dates for guaranteed fluffiness
  • Kosher salt: seasons everything evenly use slightly less if substituting table salt
  • Cold buttermilk: binds the dough and makes dumplings tender shake well before pouring
  • Large egg: adds richness source free range when possible
  • Unsalted butter: makes the dumplings extra delicate keep it cold for best texture
  • Chopped dill parsley and chive: bring springy life to the dumplings use soft and fragrant bunches
  • Freshly ground black pepper: finishes and brightens the dish grind just before using for biggest kick

Step-by-Step Instructions

Prepare the Base:
Heat olive oil in a large pot over medium-high. Add diced onion, chopped leek, and minced garlic. Stir often and gently cook for about ten minutes ensuring the vegetables sweat and soften but do not brown. This step draws out deep sweetness and builds the backbone for the soup.
Season and Add Aromatics:
Sprinkle in ground coriander, ground fennel, whole thyme sprigs, and a big pinch of salt. Stir so the spices bloom in the warm oil and vegetables and gently wake up their flavors.
Poach the Chicken:
Nestle chicken pieces into the pot then pour over chicken stock. Bring everything to a gentle boil then lower to a soft simmer. Cover and cook until the chicken is completely tender and easy to shred about thirty to forty minutes. This infuses the broth with deep chicken flavor.
Shred the Chicken:
Remove the chicken from the pot. Once cool enough to handle shred the meat into bite-sized pieces and discard the bones and skin. Shredding by hand helps the chicken stay juicy.
Make the Dumplings:
Whisk together egg and cold buttermilk in a small bowl and set aside. In a large mixing bowl whisk flour baking powder baking soda salt and a little fresh ground black pepper. Cut cold butter into small cubes and work it into the flour with your fingers or a pastry cutter until it resembles coarse sandy crumbs. Pour the buttermilk mixture and chopped herbs into the flour and stir gently until just combined. The dough will be a bit shaggy and sticky. Cover and refrigerate until needed.
Bring Everything Together:
Return shredded chicken to the pot with the broth. Stir in frozen peas asparagus pieces and diced zucchini. Taste for salt and pepper and adjust as needed. Bring the soup back up to a gentle simmer.
Drop the Dumplings:
Using two spoons or a small cookie scoop drop spoonfuls of chilled dumpling dough into the simmering broth leaving a little room since they will swell as they cook. Each should be about the size of a golf ball.
Simmer to Finish:
Cover the pot and gently simmer for about twelve minutes. The dumplings should puff and double in size as they steam atop the soup. To serve ladle into bowls and shower with extra fresh herbs and cracked black pepper.
Une assiette de chicken et de dumplings, avec des légumes verts et des herbes, est servie sur une table. Pin
Une assiette de chicken et de dumplings, avec des légumes verts et des herbes, est servie sur une table. | savorieswithtyla.com

Chopped chives are my absolute favorite in the dumplings—they give a burst of green and a mild oniony bite I always look forward to I can still remember the joyful looks on my kids’ faces the first time they saw those fluffy dumplings float to the top Family tradition was born right there at the table

Storage Tips

For best texture store soup and dumplings separately in the fridge Use airtight containers Both will keep for up to four days To avoid gummy dumplings always reheat the broth and chicken before adding dumplings at the end just until warm

Ingredient Substitutions

You can swap in carrot or snap peas for asparagus or add a handful of baby spinach at the end for extra greens Rotisserie chicken works beautifully for time savings and if you need it dairy free use plant milk with a squeeze of lemon for sourness in the dumpling dough

Serving Suggestions

This meal is hearty on its own but a crisp spring salad or sliced radishes with lemon and salt on the side make it feel even fresher Warm sourdough or a herby baguette for dunking is always welcome at our family dinners

Une assiette de chicken and dumplings est servie sur une table. Pin
Une assiette de chicken and dumplings est servie sur une table. | savorieswithtyla.com

Spring’s Spin on a Classic

Though chicken and dumplings has roots in many regions this version is inspired by late spring’s bounty when asparagus and leeks are at their best Fresh herbs are woven throughout not just sprinkled on top for a real farmhouse kitchen feel

Recipe FAQs

→ Can I use different vegetables?

Absolutely. Try carrots, fava beans, kale, broccoli, snap peas, or potatoes for extra seasonal flair.

→ What cuts of chicken work best?

Chicken breasts, legs, thighs, or even a rotisserie chicken can be used for variety and convenience.

→ How do I ensure fluffy dumplings?

Avoid overmixing the dough and simmer the dumplings gently, covered, so they expand without becoming dense.

→ How should leftovers be stored?

For best texture, store dumplings and soup separately in the fridge for up to 3–4 days. Reheat gently before enjoying.

→ Can I prepare the dumpling dough ahead?

Yes, mix the dough and refrigerate until needed. Shape and cook directly in simmering broth when ready to serve.

Spring Chicken Herb Dumplings

Chicken, asparagus, and peas paired with airy dumplings and fresh herbs in a soothing, nourishing one-pot dish.

Preparation Time
15 min
Cooking Time
45 min
Total Time
60 min
By: Tyla

Category: Main Dishes

Skill Level: Moderate

Cuisine Origin: American

Output: 6 Servings

Dietary Preferences: ~

Ingredients

→ Soup

01 3 tablespoons olive oil
02 1 yellow onion, diced
03 1 large leek, white and light green parts only, roughly chopped and washed
04 4 cloves garlic, minced or grated
05 1 teaspoon ground coriander
06 1 teaspoon ground fennel
07 4 sprigs fresh thyme
08 8 cups chicken stock
09 900 grams bone-in, skin-on chicken breast or legs and thighs, or a combination
10 1 bunch asparagus, cut into 5 cm pieces, woody ends discarded
11 120 millilitres frozen peas
12 1 zucchini, diced

→ Dumplings

13 250 grams all-purpose flour
14 1 teaspoon baking powder
15 1/4 teaspoon baking soda
16 2 teaspoons kosher salt
17 180 millilitres cold buttermilk
18 1 large egg
19 55 grams cold unsalted butter, diced
20 120 millilitres chopped fresh dill, parsley, and chives (equal parts)
21 Freshly ground black pepper, to taste

Steps

Step 01

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion, leek, and garlic; cook, stirring regularly, until soft and wilted, about 10 minutes. Avoid browning.

Step 02

Stir in ground coriander, ground fennel, fresh thyme, and a large pinch of salt. Cook briefly until fragrant.

Step 03

Add chicken pieces and chicken stock to the pot. Bring to a boil, then reduce to a low simmer. Cover and cook until chicken is cooked through, about 30–40 minutes.

Step 04

Remove chicken from the pot and set aside to cool. Shred into bite-sized pieces, discarding bones and skin.

Step 05

While the chicken cooks, whisk egg and buttermilk together in a small bowl. In a large bowl, whisk together flour, baking powder, baking soda, salt, and black pepper. Add diced butter and cut into flour using your fingers or a pastry cutter until mixture resembles coarse crumbs.

Step 06

Pour buttermilk mixture into the flour mixture. Add in the chopped herbs, then gently fold together until just combined; dough will be shaggy and sticky. Cover and refrigerate until ready to use.

Step 07

Return shredded chicken to the pot. Add peas, asparagus, and zucchini. Taste and season with additional salt or pepper as needed. Bring the soup back to a simmer. Using two spoons or a small scoop, drop heaping spoonfuls of dumpling dough (about golf ball size) into the simmering broth.

Step 08

Cover and simmer for approximately 12 minutes, until dumplings are cooked through and nearly doubled in size.

Step 09

Ladle the soup and dumplings into bowls. Garnish with extra chopped parsley, chives, dill, and cracked black pepper as desired.

Notes

  1. Chicken breasts, legs, or thighs may be used; rotisserie chicken is a suitable substitute for convenience.
  2. Leeks, asparagus, peas, and zucchini are main spring vegetables, but other seasonal varieties such as carrots, fava beans, kale, broccoli, or potatoes may be included.
  3. For storage, separate dumplings and vegetables from broth to prevent bloating. Refrigerate components up to 4 days.

Required Tools

  • Large pot or Dutch oven
  • Knife and cutting board
  • Mixing bowls
  • Pastry cutter or fingertips
  • Whisk

Allergen Information

Double-check all ingredients for potential allergens and consult a medical expert if needed.
  • Contains gluten (wheat flour).
  • Contains eggs and dairy (buttermilk, butter).

Nutritional Information (Per Serving)

These details are for informational purposes and don’t replace professional medical advice.
  • Calories: 743
  • Fats: 35 g
  • Carbohydrates: 56 g
  • Proteins: 49 g