Spring Chicken and Dumplings with Leeks, Mushrooms and Peas is a cozy, spring-inspired one-pot dinner made with fluffy yogurt dumplings for added protein.
Spring chicken and dumplings
This spring-inspired, high-protein chicken and dumpling dish is cozy and comforting with tender chicken, earthy mushrooms, sweet leeks and peas simmered in a flavorful broth. I used the yogurt dumplings from the Skinnytaste Simple cookbook. Add a little more protein and it will absorb all that flavor and become very fluffy. My husband Tommy loved this dish so much that he devoured the leftovers (he never eats them!) and asked us to make it again next week.
Why This Chicken and Dumplings Recipe Works
I’ve been testing out this new healthy chicken and dumplings recipe using spring ingredients, and my family loves it. It’s cozy and light, so it’s perfect for cool spring nights.
- Comfort foods made healthier: The same classic chicken and dumplings just made softer without the cream or milk.
- a bowl meal For maximum convenience and minimal cleanup
- Packed with protein: Over 50g of protein!
- Layers of Flavor: Sauteing mushrooms and leeks creates a richer, more flavorful broth.
materials needed
Keep reading for all the ingredients for this Homemade Chicken and Dumpling Soup Recipe. See recipe card below for exact measurements.
- Baby Bella Mushroom: Use a damp paper towel to wipe any dirt off the mushrooms.
- kosher salt For seasoning
- green onion: Remove the dark green stems, then cut the white and light green parts into circles. Soak in cold water to remove impurities. Take it out and rinse it again to make sure it’s clean.
- self-rising flour It contains baking powder and salt to help the dumplings rise.
- broth: It is made with low-sodium chicken broth as the base, and Better Than Bouillon is added to add flavor.
- Boneless, skinless chicken thighs: Cut off the fat with kitchen scissors. Cut into cubes.
- Plain fat-free Greek yogurt Add protein to dumplings.
- fresh spices For a mild onion flavor
- Little Peas: Use fresh or frozen peas.
How to Make Chicken and Dumplings
Dumplings are super easy. There are only four ingredients, and the cooking process is completely hands-free. Just add it to the soup and boil. See recipe card below for printable instructions.
- Cooking Vegetables: Saute the mushrooms until soft, then add the leeks. After cooking for a few minutes, stir in 1 tablespoon flour.
- Boil and simmer: Add the broth and bouillon, taste and adjust salt if necessary, then add the chicken thighs to the pot. Increase the heat to high and bring to a boil, then reduce the heat to low and simmer. Cover and cook until chicken is no longer cooked through, about 25 minutes. Stir in peas.
- To make dumplings: Mix together the flour, yogurt, chives, and salt.
- To cook dumplings: Add a teaspoon of batter to the soup. Cover and simmer for 20 minutes until the dumplings are tender.
strain
- mushroom: Switch baby Bella to white button mushrooms, shiitake mushrooms, or a mix. If you don’t like mushrooms, substitute carrots or celery.
- Is there any self-rising flour? King Arthur has a recipe that works with all-purpose flour.
- Protein Boost: Substitute with chicken bone broth.
- chicken: Replace the thighs with 2 pounds of diced chicken breast. You can also use leftover cooked chicken (rotisserie chicken is a great shortcut!). Add it together when adding the dumplings.
What are some common mistakes to avoid when making chicken and dumplings?
If you want to make the softest and fluffiest dumplings, try these tips:
- Don’t overmix the dumpling dough when adding the yogurt.
- Make the dough in advance, allow time for it to rise, and leave the yogurt at room temperature.
- Do not open the lid while the dumplings are cooking. Steam may escape. You need steam to rise.
save
- Keep the soup refrigerated For 4 days.
- hang tightly It can be stored in an airtight container for 3 months. I also love using super cubes, which are perfect for freezing soup in individual portions.
- reheat Heat on the stove or in the microwave until warm. If the dumplings have absorbed a lot of broth, add a little more broth or water to thin it out.
More Easy Soup Recipes You’ll Love
For more dinner ideas, check out: five Healthy soup recipes to inspire your next meal!
- 2 cup baby bella mushroom, sliced
- ½ teaspoon kosher salt, divided
- 1 cup chives, Wash thoroughly and cut only the white and light green parts into rounds.
- ⅔ cup + 2 tablespoons self-rising flour, divided
- 5 cup low sodium chicken broth
- 1/2 tablespoon Chicken tastes better than bouillon, (Or you can get more flavor depending on the broth you use)
- 8 Boneless skinless chicken thighs, Remove fat and cut into 1-inch pieces.
- ⅔ cup plain non-fat yogurt, not greek
- 2 tablespoon finely chopped fresh chives, Plus more for decoration
- 1 cup petite peas, fresh or frozen
Heat a large, deep skillet or pot (with a lid) over medium heat and drizzle with oil. Add mushrooms and ¼ teaspoon salt. Sauté, stirring constantly, until the mushrooms are soft and have released some of their moisture, about 4 to 5 minutes.
Add the leeks and sauté until soft, about 2 to 3 minutes. Sprinkle in 1 tablespoon of flour and stir for 1 minute until no longer cooked.
Add the broth and chicken bouillon and stir to combine (at this point, taste for salt and add more as needed for added flavor). Add chicken thighs. Increase the heat to high and when it boils, reduce the heat and allow it to bubble gently. Cover and simmer until chicken is cooked through, about 25 minutes. Stir in peas.
Meanwhile, as soon as you cover the pot, combine the remaining flour, yogurt, chives, and remaining ½ teaspoon salt in a medium bowl and mix with a spoon until well combined. Let chicken sit at room temperature for 25 minutes while it cooks.
Using 2 teaspoons, add the batter to the stew, 1 teaspoon at a time (it will expand considerably). Cover and simmer over medium-low heat for another 20 minutes, until the stew thickens and the dumplings are tender.
Serve hot.
Final step:
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Any type of mushroom will work, and a good mix will do. Baby Bella was tested here.
clothing material: 1 ⅔ cup, calorie: 383 calorie, carbohydrate: 20 g, protein: 51.5 g, province: 9 g, Saturated Fat: 2.5 g, Cholesterol: 214 mg, sodium: 802 mg, fiber: 2.5 g, sugar: 5 g
