There’s something timelessly comforting about a pot of chicken and Dumplings – it’s like a hug from the inside, especially when the weather starts to warm and the earth gives us the first gifts of spring vegetables This dish, rooted deeply in our American Midwest traditions, is the perfect bridge between winter’s hearty fare and spring’s lighter touch. It’s likely that your own kinfolk gathered around a similar recipe, swapping stories as they savored each bite. For folks who yearn for that old-world charm with a sprightly seasonal twist, my Spring Vegetable Chicken and Dumplings is just the ticket. It’s a reason to celebrate the bounty that comes with the changing seasons.
A light spring salad with fresh greens and a zingy vinaigrette is perfect to complement the heartiness of chicken and dumplings. If you’re looking to keep supper simple, that’s all you’ll need. But if company’s coming, consider adding a side of buttered green beans or a dish of roasted carrots to round out the meal. And don’t forget that a slice of homemade bread is always welcome to sop up all that delicious broth.
Spring Vegetable Chicken and Dumplings
Servings: 6
Ingredients
– 3 tablespoons butter
– 1 large onion, chopped
– 2 medium carrots, peeled and sliced
– 2 celery stalks, sliced
– 4 cups fresh spring vegetables (such as asparagus cut into 1-inch pieces, peas, and sliced radishes)
– 1 teaspoon fresh thyme leaves
– 4 cups chicken broth
– 2 cups shredded cooked chicken (preferably from a whole roasted chicken)
– Salt and pepper to taste
– 1 cup all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1 cup milk
– Fresh parsley for garnish
Directions:
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