Spring Chicken and Dumplings – Light, Comforting, and Packed with Fresh Flavor

Spring brings lighter days, bright herbs, and tender vegetables. This version of chicken and dumplings keeps the cozy spirit of the classic while leaning into fresh spring produce. Think soft dumplings, fragrant broth, and bites of asparagus, peas, and herbs.

It’s weeknight-simple, but special enough for company. If you love comfort food but want it a little brighter and fresher, this is the pot you want on the stove.

Why This Recipe Works

This recipe balances comfort with freshness. Instead of a heavy, cream-laden base, the broth is gently thickened and finished with lemon and herbs.

The result is silky without feeling heavy.

We poach chicken thighs for tenderness and flavor, then use the same pot to layer in aromatics and vegetables. The dumplings are soft and fluffy thanks to buttermilk and a touch of baking powder. Spring veggies like asparagus and peas go in at the end so they stay crisp and green.

Shopping List

• Chicken: 1.5–2 pounds boneless, skinless chicken thighs (or breasts if you prefer)
• Broth and dairy: 6 cups low-sodium chicken broth, 1 cup buttermilk (for dumplings), 2 tablespoons unsalted butter
• Aromatics: 1 large yellow onion, 2–3 carrots, 2 celery stalks, 3 garlic cloves
• Spring vegetables: 1 bunch asparagus, 1 cup fresh or frozen peas, 1 small leek (optional), 1 lemon
• Herbs: Fresh dill, parsley, and chives (use what you like), 2 bay leaves
• Pantry: Olive oil, all-purpose flour, baking powder, kosher salt, black pepper
• Optional flavor boosts: Dry white wine, a pinch of red pepper flakes, a splash of cream, or grated Parmesan for serving

Instructions

1. Prep the produce. Dice the onion, carrots, and celery.

   Slice the leek if using and rinse well. Mince the garlic. Trim the woody ends from the asparagus and cut into 1-inch pieces.

   Roughly chop a handful each of dill, parsley, and chives. Zest the lemon and cut it in half.
2. Poach the chicken. In a large pot, add chicken thighs and cover with the broth. Toss in the bay leaves and a pinch of salt.

   Bring to a gentle simmer and cook until the chicken is just cooked through, about 12–15 minutes. Transfer chicken to a bowl and shred with two forks. Keep the broth warm in the pot.

3. Sauté the aromatics. In a separate large Dutch oven or the same pot (remove broth to a bowl if needed), heat 1 tablespoon olive oil and the butter over medium heat.

   Add onion, carrots, celery, and leek with a pinch of salt. Cook until softened, 6–8 minutes. Stir in garlic and cook 1 minute more.

4. Build the base. Sprinkle 2 tablespoons flour over the vegetables and stir for 1–2 minutes to cook off the raw taste.

   Optional: splash in 1/4 cup white wine and let it simmer for 1 minute. Slowly ladle in the warm chicken broth, whisking to prevent lumps. Bring to a gentle simmer and cook 5 minutes until slightly thickened.

5. Add chicken and spring veggies. Stir the shredded chicken back into the pot.

   Add asparagus and peas. Season with salt and pepper. Simmer gently while you make the dumpling dough.
6. Mix the dumplings. In a bowl, whisk 1.5 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon kosher salt, and fresh black pepper.

   Stir in 1/4 cup chopped herbs (dill, parsley, chives). Pour in 1 cup buttermilk and stir just until combined. The dough should be thick and sticky, not dry.

   If needed, add a tablespoon more buttermilk.

7. Drop and steam. Reduce the pot to a low simmer. Using two spoons, drop heaping tablespoons of dough onto the surface, spacing dumplings slightly apart. Cover tightly with a lid and cook for 12–14 minutes without lifting the lid.

   The dumplings should be puffed and cooked through.

8. Finish and brighten. Remove the lid. Stir in 1–2 teaspoons lemon zest and a squeeze of lemon juice to taste. Add more chopped herbs.

   If you like richer broth, add a splash of cream. Taste and adjust salt and pepper.

9. Serve. Ladle into bowls, making sure each serving gets a couple dumplings, tender chicken, and plenty of vegetables. Top with extra herbs and a crack of pepper.

   A sprinkle of Parmesan is lovely but optional.

Storage Instructions

Refrigerate: Cool completely, then store in airtight containers for up to 3 days. Dumplings absorb liquid over time, so you may need to add a splash of broth or water when reheating.

Reheat: Warm gently on the stove over low heat, stirring occasionally. Add a little broth and a squeeze of lemon to revive the flavors.

Microwave in short bursts if needed, but be careful not to overcook the dumplings.

Freeze: The stew base freezes well, but dumplings don’t hold texture in the freezer. Freeze the chicken and broth without dumplings for up to 3 months. Reheat and add fresh dumplings when serving.

Health Benefits

• Lean protein: Chicken thighs provide iron and B vitamins, and they stay tender without extra fat.
• Vegetable variety: Asparagus, peas, carrots, and leeks add fiber, antioxidants, and spring flavor.
• Lighter broth: The stew is thickened lightly with flour and buttermilk dumplings, avoiding heavy cream.
• Fresh herbs: Dill, parsley, and chives bring micronutrients and brighten flavor, helping you use less salt.
• Balanced comfort: You get a mix of protein, carbs, and veggies in one bowl.

Pitfalls to Watch Out For

• Boiling the dumplings: Keep the pot at a gentle simmer.

  A rolling boil can break them apart or make them tough.

• Lifting the lid too soon: Steam cooks the dumplings. Opening the lid before 12 minutes can cause dense centers.
• Overcooking spring veggies: Add asparagus and peas near the end so they stay bright and crisp-tender.
• Skipping seasoning: Taste the broth before adding dumplings. Adjust salt, pepper, and lemon to balance richness.
• Dry dumpling dough: The dough should be sticky.

  If it’s crumbly, add a splash more buttermilk.

Recipe Variations

• Rotisserie shortcut: Use shredded rotisserie chicken and start by simmering store-bought broth with aromatics. Add chicken in step 5.
• Gluten-free: Use a trusted 1:1 gluten-free flour blend for both the base and dumplings. Check baking powder is gluten-free.
• Herby lemon twist: Add extra lemon zest and more dill for a brighter, almost avgolemono-like vibe.
• Creamy version: Stir in 1/2 cup cream or half-and-half at the end for a richer broth.
• Vegetarian-friendly: Swap chicken for white beans and use vegetable broth.

  Add mushrooms for savoriness.

• Spicy spring: Add red pepper flakes or a drizzle of chili oil to the bowls for gentle heat.

FAQ

Can I use chicken breasts instead of thighs?

Yes. Breasts cook a bit faster and can dry out if simmered too long. Poach gently and shred as soon as they’re cooked through, then return to the broth right before adding dumplings.

What if I don’t have buttermilk?

Make a quick substitute: mix 1 tablespoon lemon juice or white vinegar with 1 cup milk and let it sit for 5 minutes.

You can also use plain yogurt thinned with a splash of milk.

How do I know the dumplings are done?

They should be puffed, set on top, and not doughy in the center. Insert a toothpick or tear one open; it should look cooked through, like a fluffy biscuit inside.

Can I make the dumpling dough ahead?

It’s best mixed right before cooking. If you prep dry ingredients ahead, store them in a sealed container and add buttermilk when you’re ready to drop the dumplings.

What herbs work best?

Dill brings a fresh, slightly sweet flavor that pairs well with lemon.

Parsley and chives are clean and mild. Tarragon is lovely too, but use a light hand since it’s strong.

How can I thicken the broth more?

Simmer uncovered a few minutes longer to reduce slightly. Or whisk 1 tablespoon flour with 2 tablespoons of broth to make a slurry, then stir it in and simmer for 2–3 minutes.

Can I cook this in a slow cooker?

Yes for the base: cook chicken, aromatics, and broth on low 4–6 hours.

Switch to the stovetop to simmer and add dumplings, as they require steady steam under a lid.

Is there a dairy-free option?

Use dairy-free milk with a splash of lemon for the dumplings and swap the butter for olive oil. The texture will still be tender if you don’t overmix.

In Conclusion

Spring Chicken and Dumplings brings the comfort of a classic with a light, fresh twist. Tender chicken, bright vegetables, and fluffy dumplings make a bowl that feels satisfying without weighing you down.

Keep the simmer gentle, finish with lemon and herbs, and you’ll have a cozy dinner that tastes like the season. It’s simple, soothing, and perfect for any night you want something warm and welcoming.