Spring Chicken Herb Dumplings (Printable Version)
Chicken, asparagus, and peas paired with airy dumplings and fresh herbs in a soothing, nourishing one-pot dish.
# 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:
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.
02 -
Stir in ground coriander, ground fennel, fresh thyme, and a large pinch of salt. Cook briefly until fragrant.
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.
04 -
Remove chicken from the pot and set aside to cool. Shred into bite-sized pieces, discarding bones and skin.
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.
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.
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.
08 -
Cover and simmer for approximately 12 minutes, until dumplings are cooked through and nearly doubled in size.
09 -
Ladle the soup and dumplings into bowls. Garnish with extra chopped parsley, chives, dill, and cracked black pepper as desired.
# Notes:
01 -
Chicken breasts, legs, or thighs may be used; rotisserie chicken is a suitable substitute for convenience.
02 -
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.
03 -
For storage, separate dumplings and vegetables from broth to prevent bloating. Refrigerate components up to 4 days.