Chicken & Dumpling Soup with Spring Vegetables

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

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