1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, cooking until the vegetables begin to soften, about 5 minutes.
2. Stir in the spring vegetables and fresh thyme, and cook for additional 2 minutes, just to bring out their vibrant colors.
3. Pour in the chicken broth, bring the mixture to a simmer, and let it bubble gently for 10 minutes.
4. Add the shredded chicken to the pot, season with salt and pepper, and let the mixture return to a simmer while you make the dumplings.
5. In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Stir in the milk until a soft dough forms.
6. Drop tablespoonfuls of the dumpling dough into the simmering pot. Cover and cook for about 15 minutes, or until the dumplings are firm and puffed.
7. Garnish with fresh parsley before serving, ladling out the chicken, veggies, and dumplings with generous spoonfuls of the fragrant broth.
Variations & Tips
– If you have fresh herbs in your garden, don’t hesitate to replace the thyme with whatever is sprouting up; fresh dill or parsley would be divine.
– For gluten-free dumplings, swap regular flour with a gluten-free blend and ensure your baking powder is gluten-free as well.
– If you’re short on time, you can use store-bought rotisserie chicken to speed up the process.
– When the dumplings are cooking, resist the temptation to peek! Keep the lid on tight so the steam can do its work.
– Feel free to toss in other vegetables that catch your eye at the farmer’s market; this dish is all about celebrating the season’s freshest produce.
Now you’re ready to serve up a dish that tells a story of tradition and the simple joys of springtime bounty. Each bite will surely remind you of years past, and the satisfaction of a home-cooked meal. Enjoy, my dears.
