Spring Vegetable Chicken and Dumplings Directions:
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.
Stir in the spring vegetables and fresh thyme, and cook for additional 2 minutes, just to bring out their vibrant colors.
Pour in the chicken broth, bring the mixture to a simmer, and let it bubble gently for 10 minutes.
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.
In a medium bowl, whisk together the flour, baking powder, and 1/2 teaspoon salt. Stir in the milk until a soft dough forms.
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.
Garnish with fresh parsley before serving, ladling out the chicken, veggies, and dumplings with generous spoonfuls of the fragrant broth.
I await your comments! Enjoy!
