Step 1

In a large pot or dutch oven, heat the oil over medium-high heat. Add the onion, leek and garlic. Cook, stirring regularly, until soft and wilted, about 10 minutes. Adjust the heat as necessary so as not to brown. Next add in the ground coriander, fennel, thyme and a big pinch of salt.

Step 2

Add chicken breast and chicken broth to the pot then bring to boil; reduce the heat to a low simmer, cover and continue cooking until the chicken is cooked through, about 30-40 minutes. Remove the chicken and let cool before shredding into bite-size pieces, discarding bones and skin.

Step 3

While the chicken is cooking make the dumpling dough. Note: dumpling dough is very similar to biscuit dough. It can be made in a food processor, stand mixer or by hand. I'm going to walk you through the by hand version but if you prefer you can absolutley use a food processor or stand mixer.

Step 4

In a small bowl whisk together the egg and buttermilk, set aside. In a large bowl, whisk together the flour, baking powder, baking soda, salt and a few turns of freshly cracked black pepper. Next, add the butter to the flour and using either your fingers or a pastry cutter, cut the butter into dough until it resembles coarse sand.

Step 5

Pour the buttermilk mixture it into the flour mixture. Add in the chopped herbs and then fold everything together until just combined. The dough will be shaggy and sticky. Place the dumpling dough in the refridgerator, covered until you're ready to make the dumplings.

Step 6

Add the shredded chicken back into the pot with the broth then add in the peas, asparagus and zucchini. Taste and season with more salt or pepper as needed. Bring the soup back up to a simmer then with two spoons or a small cookie scoop drop heaping spoonfuls of dough ( about the size of a golf ball) into the broth.

Step 7

Cover and simmer until the dumplings are cooked through and doubled in size, about 12 minutes. Serve with extra chopped parsley, chives and dill and lots of cracked black pepper.