1large leek white and light green parts only, roughly chopped and washed well
4cloves garlic minced or grated
1tspground coriander
1tspground fennel
4sprigs fresh thyme
8cupscups chicken stock
2lbsbone-in, skin on chicken breast legs and thighs also work–feel free to use a combination of both
1bunch asparagus cut into 2-inch pieces, woody ends discarded,
½cupfrozen peas
1zucchini diced
Dumplings
2cupsall-purpose flour
1tspbaking powder
¼tspbaking soda
2tspkosher salt
¾cupcold buttermilk
1large egg
4tbspcold unsalted butter diced
½cupchopped dill, parsley and chive roughly equal parts of each
freshly ground black pepper
1
In a large pot or dutch oven, heat the oil over medium-high heat. Add the onion, leek and garlic. Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Next add in the ground coriander, fennel, thyme and a big pinch of salt.
2
Add chicken breast and chicken broth to the pot then bring to boil; reduce the heat to a low simmer, cover and continue cooking until the chicken is cooked through, about 30-40 minutes. Remove the chicken and let cool before shredding into bite-size pieces, discarding bones and skin.
3
While the chicken is cooking make the dumpling dough. Note: dumpling dough is very similar to biscuit dough. It can be made in a food processor, stand mixer or by hand. I'm going to walk you through the by hand version but if you prefer you can absolutley use a food processor or stand mixer.
4
In a small bowl whisk together the egg and buttermilk, set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt and a few turns of freshly cracked black pepper. Next, add the butter to the flour and using either your fingers or a pastry cutter, cut the butter into dough until it resembles coarse sand.
5
Pour the buttermilk mixture it into the flour mixture. Add in the chopped herbs and then fold everything together until just combined. The dough will be shaggy and sticky. Place the dumpling dough in the refrigerator, covered until you're ready to make the dumplings.
6
Add the shredded chicken back into the pot with the broth then add in the peas, asparagus and zucchini. Taste and season with more salt or pepper as needed. Bring the soup back up to a simmer then with two spoons or a small cookie scoop drop heaping spoonfuls of dough ( about the size of a golf ball) into the broth.
7
Cover and simmer until the dumplings are cooked through and doubled in size, about 12 minutes. Serve with extra chopped parsley, chives and dill and lots of cracked black pepper.
Ingredient Notes and Substitutions:
8
Chicken: Breasts, legs and thighs are all suitable for this recipe. You can even use a rotisserie chicken if you want to save some time.
Vegetables: I wrote the recipe to include leeks, asparagus, frozen peas and zucchini. That being said you can certainly add any seasonal veggies you like such as carrots, fava beans, kale, broccoli, fennel, snap peas potatoes etc.
Storing and Re-heating Leftovers:
9
Dumplings bloat! It’s best to separate the dumplings and veggies from the soup, then store them separately. Everything will keep for 3 – 4 days in the fridge. Reheat in a sauce pan on the stove top or in the microwave.
Ingredients
Soup
3tbspolive oil
1yellow onion diced
1large leek white and light green parts only, roughly chopped and washed well
4cloves garlic minced or grated
1tspground coriander
1tspground fennel
4sprigs fresh thyme
8cupscups chicken stock
2lbsbone-in, skin on chicken breast legs and thighs also work–feel free to use a combination of both
1bunch asparagus cut into 2-inch pieces, woody ends discarded,
½cupfrozen peas
1zucchini diced
Dumplings
2cupsall-purpose flour
1tspbaking powder
¼tspbaking soda
2tspkosher salt
¾cupcold buttermilk
1large egg
4tbspcold unsalted butter diced
½cupchopped dill, parsley and chive roughly equal parts of each
freshly ground black pepper
Directions
1
In a large pot or dutch oven, heat the oil over medium-high heat. Add the onion, leek and garlic. Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Next add in the ground coriander, fennel, thyme and a big pinch of salt.
2
Add chicken breast and chicken broth to the pot then bring to boil; reduce the heat to a low simmer, cover and continue cooking until the chicken is cooked through, about 30-40 minutes. Remove the chicken and let cool before shredding into bite-size pieces, discarding bones and skin.
3
While the chicken is cooking make the dumpling dough. Note: dumpling dough is very similar to biscuit dough. It can be made in a food processor, stand mixer or by hand. I'm going to walk you through the by hand version but if you prefer you can absolutley use a food processor or stand mixer.
4
In a small bowl whisk together the egg and buttermilk, set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt and a few turns of freshly cracked black pepper. Next, add the butter to the flour and using either your fingers or a pastry cutter, cut the butter into dough until it resembles coarse sand.
5
Pour the buttermilk mixture it into the flour mixture. Add in the chopped herbs and then fold everything together until just combined. The dough will be shaggy and sticky. Place the dumpling dough in the refrigerator, covered until you're ready to make the dumplings.
6
Add the shredded chicken back into the pot with the broth then add in the peas, asparagus and zucchini. Taste and season with more salt or pepper as needed. Bring the soup back up to a simmer then with two spoons or a small cookie scoop drop heaping spoonfuls of dough ( about the size of a golf ball) into the broth.
7
Cover and simmer until the dumplings are cooked through and doubled in size, about 12 minutes. Serve with extra chopped parsley, chives and dill and lots of cracked black pepper.
Ingredient Notes and Substitutions:
8
Chicken: Breasts, legs and thighs are all suitable for this recipe. You can even use a rotisserie chicken if you want to save some time.
Vegetables: I wrote the recipe to include leeks, asparagus, frozen peas and zucchini. That being said you can certainly add any seasonal veggies you like such as carrots, fava beans, kale, broccoli, fennel, snap peas potatoes etc.
Storing and Re-heating Leftovers:
9
Dumplings bloat! It’s best to separate the dumplings and veggies from the soup, then store them separately. Everything will keep for 3 – 4 days in the fridge. Reheat in a sauce pan on the stove top or in the microwave.
