Spring Chicken and Dumplings with leeks, mushrooms, and peas is a cozy, spring-inspired one-pot dinner made with fluffy yogurt dumplings that add protein and a tender texture. This lighter version of the classic comfort food highlights seasonal vegetables and an herby finish while staying simple to prepare.
Spring Chicken and Dumplings
This high-protein, spring-inspired chicken and dumplings recipe balances cozy comfort with lighter ingredients. Tender chicken thighs simmer with earthy mushrooms, sweet leeks, and bright peas in a savory broth. Fluffy yogurt dumplings—adapted from a well-tested yogurt dumpling approach—absorb the broth and add extra protein and lift. The result is a satisfying one-pot meal that feels perfect for cooler spring evenings but works any time you want something nourishing and homey.
Why This Chicken and Dumplings Recipe Works
I developed this lighter chicken and dumplings recipe using spring produce to give the classic a fresher feel. My family loved how the vegetables and dumplings combine without needing heavy cream. It’s comforting, but not overly rich.
- Comfort food made healthier: Classic flavor, lightened by skipping cream and relying on flavorful broth and vegetables.
- One-pot convenience: Everything cooks together for easy prep and minimal cleanup.
- Protein-packed: The combination of chicken and yogurt dumplings delivers a filling, protein-forward meal.
- Layers of flavor: Sautéed mushrooms and leeks build a savory base that boosts the broth.
Ingredients You’ll Need
Below are the main ingredients for this homemade chicken and dumpling soup. Check the recipe card further down for exact measurements and step-by-step directions.
- Baby Bella mushrooms: Wipe off dirt with a damp paper towel before slicing.
- Kosher salt: For seasoning throughout the cooking process.
- Leeks: Trim away dark green tops, slice the white and light green parts into rounds, and soak in cold water to remove grit before draining and rinsing.
- Self-rising flour: Contains baking powder and salt, which help dumplings rise. If you don’t have it, you can make a substitute with all-purpose flour plus baking powder and salt (see recipe notes).
- Low-sodium chicken broth: Forms the flavorful base. A small amount of concentrated bouillon can be added to taste.
- Boneless, skinless chicken thighs: Trim fat and cut into bite-size pieces for juicy, tender meat.
- Plain nonfat yogurt: (not Greek) keeps the dumplings light while adding protein.
- Fresh chives: Provide a mild onion note for the dumplings and garnish.
- Petite peas: Fresh or frozen peas add color and a fresh pop of sweetness.
How to Make Chicken and Dumplings
The dumplings are easy and require just a few ingredients. The cooking is mostly hands-off: drop the spoonfuls of dumpling dough onto simmering broth, cover, and let them cook through with steam. For a printable version, use the recipe card below.
- Cook the vegetables: Heat a large, deep skillet or pot over medium heat with a little oil. Add mushrooms with a pinch of salt and sauté until they soften and release their moisture, about 4–5 minutes. Add the leeks and cook another 2–3 minutes until softened. Stir in a tablespoon of flour and cook briefly to remove the raw flour taste.
- Boil and simmer: Pour in the chicken broth and a small amount of concentrated bouillon if needed, stirring to combine. Taste and adjust salt. Add the chicken pieces, bring the pot up to a boil, then reduce to a gentle simmer. Cover and cook until the chicken is cooked through, about 25 minutes. Stir in the peas near the end to heat through.
- Make the dumplings: In a bowl, combine the remaining flour, yogurt, chopped chives, and salt. Mix gently until just combined; avoid overmixing. Let the dough rest at room temperature while the chicken simmers.
- Cook the dumplings: Using two teaspoons, drop small spoonfuls of the dough into the simmering soup. Cover and simmer on low for 20–30 minutes until the dumplings are tender and have expanded. Do not lift the lid while they cook, so the steam can help them rise.
- Finish and serve: Taste the stew and adjust seasoning. Serve hot, garnished with additional chives if desired.
Variations
- Mushrooms: Swap baby bellas for white button mushrooms, shiitakes, or a mixed variety. If you prefer not to use mushrooms, try carrots or celery for a different vegetable profile.
- Self-rising flour substitute: If you don’t have self-rising flour, mix all-purpose flour with baking powder and a pinch of salt to mimic it.
- Broth options: Use chicken bone broth for extra depth and protein.
- Chicken choices: Substitute thighs with diced chicken breasts, or use leftover cooked chicken (such as rotisserie) and add it when you drop in the dumplings.
Common Mistakes to Avoid
Follow these simple tips for soft, fluffy dumplings and a well-balanced stew.
- Don’t overmix the dumpling dough—mix until just combined to keep them tender.
- If time allows, let the dough rest at room temperature; this helps the dumplings rise and improves texture.
- Resist opening the lid while the dumplings cook. The trapped steam is essential for them to puff up properly.
Serving Suggestions
Complement this soup with simple sides like roasted vegetables, a fresh salad, or air-fried green beans for a complete meal.
Air Fryer Green Beans
Salad with Berries and Pecans
Honey Glazed Carrots
Roasted Broccoli
Storage
- Refrigerate: Keep soup in the refrigerator for up to 4 days.
- Freeze: Freeze in airtight containers for up to 3 months. Freezing in individual portions makes reheating easier.
- Reheat: Warm on the stove or in the microwave. If dumplings have absorbed much of the broth, add a little extra broth or water when reheating to reach your desired consistency.
More Easy Soup Recipes You’ll Love
If you enjoy this lighter chicken and dumplings, try other easy, healthy soups for dinner inspiration—options range from hearty chicken pot pie-style soups to simple brothy bowls with plenty of vegetables.
- Chicken Pot Pie Soup
- Chicken Noodle Soup
- Loaded Baked Potato Soup
- Creamy Chicken and Mushroom Soup
- Turkey Meatball Vegetable Soup
Chicken and Dumplings with Leeks, Mushrooms, and Peas
Equipment
- Large deep skillet or pot with lid
Ingredients
- 2 cups baby bella mushrooms, sliced
- ½ teaspoon kosher salt, divided
- 1 cup leeks, cleaned well, white and light green only, sliced into rounds
- ⅔ cup plus 2 tablespoons self-rising flour, divided
- 5 cups low-sodium chicken broth
- ½ tablespoon chicken bouillon or to taste
- 8 boneless skinless chicken thighs, trimmed of fat and cut into 1-inch chunks
- ⅔ cup plain nonfat yogurt, not Greek
- 2 tablespoons chopped fresh chives, plus more for garnish
- 1 cup petite peas, fresh or frozen
Instructions
- Heat a large deep skillet or pot over medium heat and spray or brush with oil. Add mushrooms and ¼ teaspoon salt. Sauté, stirring continuously, until mushrooms soften, about 4–5 minutes.
- Add leeks and sauté until softened, about 2–3 minutes. Sprinkle 1 tablespoon of the flour and stir 1 minute until no longer raw.
- Add the broth and bouillon and stir to combine. Taste and adjust salt as needed. Add the chicken thighs. Increase heat to high and bring to a boil, then reduce to a gentle simmer. Cover and simmer until the chicken is cooked through, about 25 minutes.
- While the pot simmers, mix the remaining flour, yogurt, chives, and remaining ¼ teaspoon salt in a bowl until combined. Let rest at room temperature about 25 minutes.
- Stir in the peas. Using two teaspoons, spoon the dough into the stew one teaspoon at a time; the dumplings will expand. Cover and simmer on low for an additional 20–30 minutes until dumplings are tender. The stew will thicken as it rests.
- Serve hot, garnished with extra chives if desired.
Notes
Nutrition
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