I'm not even kidding, I'd eat this every single day!

There’s something timelessly comforting about a pot of chicken and dumplings – it's like a hug from the inside, especially when the weather starts to warm and the earth gives us the first gifts of spring vegetables. This dish, rooted deeply in our American Midwest traditions, is the perfect bridge between winter's hearty fare and spring’s lighter touch. It’s likely that your own kinfolk gathered around a similar recipe, swapping stories as they savored each bite. For folks who yearn for that old-world charm with a sprightly seasonal twist, my Spring Vegetable Chicken and Dumplings is just the ticket. It’s a reason to celebrate the bounty that comes with the changing seasons.

A light spring salad with fresh greens and a zingy vinaigrette is perfect to complement the heartiness of chicken and dumplings. If you're looking to keep supper simple, that's all you’ll need. But if company's coming, consider adding a side of buttered green beans or a dish of roasted carrots to round out the meal. And don't forget that a slice of homemade bread is always welcome to sop up all that delicious broth.

Spring Vegetable Chicken and Dumplings
Servings: 6

- 3 tablespoons butter
- 1 large onion, chopped
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups fresh spring vegetables (such as asparagus cut into 1-inch pieces, peas, and sliced radishes)
- 1 teaspoon fresh thyme leaves
- 4 cups chicken broth
- 2 cups shredded cooked chicken (preferably from a whole roasted chicken)
- Salt and pepper to taste
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- Fresh parsley for garnish

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.

- 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.