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.


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


See the full Brooklyn Supper post for instructions.

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