Chicken & Dumpling Soup with Spring Vegetables

Serves: up to 6 | Cooking time: 1 hour, 20 minutes

Developed by Brooklyn Supper, exclusively for Farmer Focus!

“A simplified springtime spin on traditional chicken and dumpling soup made with fresh chives, young carrots, turnips, and radishes.”

INGREDIENTS

For the Soup

  • 2 Farmer Focus skinless, boneless chicken breasts (about 1 1/2 pounds)

  • Sea salt

  • Fresh ground pepper

  • 4 tablespoons unsalted butter, divided

  • 1 yellow onion, diced

  • 4 cloves garlic, smashed, peeled, and minced

  • 3 celery ribs, diced

  • 3 young carrots, preferably with greens attached, scrubbed with greens trimmed, diced1/4 cup all-purpose flour

  • 4 cups low-sodium chicken broth

  • 3 young carrots, preferably with greens attached, scrubbed with greens trimmed, halved lengthwise and cut into 3-inch segments

  • 8 small radishes, greens trimmed, halved or quartered

  • 1 medium turnip, peeled and cut into 1/4-inch thick wedges

  • 1/4 cup fresh chives, thyme, or parsley, minced, divided

For the Dumplings

  • 2 tablespoons unsalted butter, melted and cooled

  • 1 1/2 cups all-purpose flour

  • 1 1/2 teaspoon baking powder

  • 3/4 teaspoon sea salt

  • 2 tablespoons minced chives, thyme, or parsley

  • 3/4 cup buttermilk (or 1/2 cup plus 3 tablespoons milk and one tablespoon apple cider or other vinegar)

  • 1 egg

FEATURED PRODUCTS

Boneless Skinless Breast

Categories

Breasts

Hearty Meals

Product

Snow Days

INSTRUCTIONS

See the full Brooklyn Supper post for instructions.

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