Nettle, Chicken & Dumpling Soup

Recipes and nutritional expertise by Farm to Crag community chefs

Nutrient-Dense Foraging

There are incredible micronutrients in nettle, and they are abundant and beautiful in the spring.

The many varieties of fresh spring nettles can be found near waterways - be careful not to sting yourself - wearing gloves helps or “in a pinch” the top of the nettle leaf is sting-free and can be gently folded upon itself and plucked without being stung. Cooking the nettle removes the sting and makes the vitamins K, A, B, and C, flavonoids, amino acids, protein, and strengthening minerals like iron, calcium, magnesium, phosphorous, potassium, and zinc, all readily available.

Nettle, Chicken & Dumpling Soup. Photo - Katie Ryan

Nettle, Chicken & Dumpling Soup

This recipe can absolutely be made omitting the chicken. Keep reading to see vegetarian suggestions.

THE BROTH:

• 1 lb CHICKEN THIGHS, bone in & skin on

• 1 YELLOW ONION or LEEK, sliced

• Pinch of PEPPERCORNS, whole

• Pinch of CORIANDER, whole

• A few BAY LEAVES

• 5 cups WATER (to almost cover chicken)

THE DUMPLINGS:

• Handful of NETTLE LEAVES, blanched & chopped (¼ cup after blanched/chopped)

• 1 tbsp CHIVES, chopped

• 1 cup FLOUR

• 1 tsp BAKING POWDER

• ½ tsp SALT

• Pinch of PEPPER

• ½ cup BUTTERMILK or YOGURT

• 1 EGG

• 1 tbsp BUTTER, melted but not hot

THE EXTRAS:

• ½ -1 cup SPRING VEGGIES (like peas, greens and asparagus)

• Handful of RADISH, thinly sliced

• Handful of HERBS (like mint and parsley in my yard)

DIRECTIONS:

In a large soup pot, sprinkle chicken with plenty of salt, and sear on medium-high until skin is brown. Flip over and add onion, peppercorn, bay leaves and coriander. Cook another 5 minutes, then add water. Cover, bring to a boil, then simmer on low for 25-40 minutes until chicken is done (cut into one or check with a thermometer for around 160).

Meanwhile, prepare the dumplings. Whisk dry ingredients and wet ingredients separately. Add the wet to the dry, stirring just to combine.

Set the chicken aside and strain solids from the broth, and taste for salt. Bring the broth back to a low, simmering boil, drop the dumplings in spoonfuls so they aren’t too crowded. Reduce the broth to a simmer, cover, and cook for about 20 minutes until the dumplings are cooked (they should be fluffy, and not look raw on the inside if you cut one open).

 At the end of cooking, throw any peas, greens, asparagus, etc. for a couple minutes.

Garnish with herbs like mint, parsley, dill or tarragon (and radish like we did for a little extra color).

VEGETARIAN VERSION:

If you’re skipping the chicken in your chicken and dumpling soup, be sure to use a flavorful vegetable broth. Even better, follow the instructions for the chicken, but use a heavy handful of mushrooms instead. The seared mushrooms (and the oil needed to sear the mushrooms) will result in a richer broth. Discard the mushrooms after making the broth.

Nettle. Photo - Katie Ryan