Ingredients
Soup Ingredients
- 3 tbsp olive oil
- 1 yellow onion, diced
- 1 large leek, white and light green parts only, roughly chopped and washed
- 4 cloves 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 can be used, or combination)
- 1 bunch asparagus, cut into 2-inch pieces, woody ends discarded
- 1/2 cup frozen peas
- 1 zucchini, diced
- Freshly ground black pepper, to taste
- Kosher salt, to taste
Dumpling Ingredients
- 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 chive (roughly equal parts)
Instructions
- Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add diced onion, chopped leek, and minced garlic. Cook, stirring regularly, until the vegetables are soft and wilted, about 10 minutes. Adjust the heat to avoid browning. Stir in ground coriander, ground fennel, fresh thyme sprigs, and a big pinch of salt to release their flavors.
- Simmer Chicken: Add bone-in, skin-on chicken breasts (or thighs/legs) and chicken stock to the pot. Bring to a boil, then reduce heat to a low simmer. Cover and cook until the chicken is thoroughly cooked through, about 30-40 minutes. Remove the chicken from the pot and set aside to cool slightly.
- Shred Chicken: Once cooled, shred the chicken into bite-sized pieces, discarding bones and skin. Return the shredded chicken to the pot.
- Prepare Dumpling Dough: While the chicken cooks, whisk together the egg and cold buttermilk in a small bowl and set aside. In a large bowl, whisk together flour, baking powder, baking soda, kosher salt, and freshly cracked black pepper. Add the cold diced butter and cut it into the flour mixture using fingers or a pastry cutter until it resembles coarse sand.
- Combine Dough Ingredients: Pour the buttermilk and egg mixture into the flour mixture. Add chopped dill, parsley, and chive. Fold gently until the dough is just combined; it will be shaggy and sticky. Cover and refrigerate the dough until ready to drop dumplings into the soup.
- Add Vegetables: Add frozen peas, chopped asparagus, and diced zucchini into the soup. Taste and adjust seasoning with salt and pepper as needed. Bring the soup back up to a gentle simmer.
- Poach Dumplings: Using two spoons or a small cookie scoop, drop heaping spoonfuls of dumpling dough (about golf ball-sized) into the simmering broth. Cover and cook until dumplings are puffed up and cooked through, about 12 minutes.
- Serve: Ladle the soup into bowls, sprinkling extra fresh chopped parsley, chives, and dill on top. Finish with generous freshly cracked black pepper for warmth and flavor.
Notes
- You can use a food processor or stand mixer to prepare dumpling dough for ease and speed.
- Bone-in, skin-on chicken adds flavor, but you can substitute boneless chicken if preferred.
- If fresh herbs are unavailable, dried herbs can be used but reduce quantity by half for more concentrated flavor.
- Dumpling dough is best not over-mixed to keep it tender and fluffy.
- Leftover soup keeps well refrigerated for up to 3 days and freezes well without dumplings (add fresh dumplings when reheating).
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
