I found this recipe in my Cooking Light Best Chicken Recipes magazine. The original recipe made rosemary dumplings but since my husband and I don’t care for rosemary, I decided to use basil instead. This recipe was very easy to make and tasted FANTASTIC. It really hit the spot after being sick for so long. I loved the dumplings and the rich broth filled with chunks of chicken, carrots, and celery. My kids and husband also agreed that it was a delicious dinner and my daughter asked if she could have the leftovers for lunch tomorrow. I will be making this recipe over and over.
Chicken and Basil Dumplings:
- 2 tsp olive oil
- 1/2 sweet yellow onion, diced
- 3-4 carrots, diced
- 3 stalks of celery, diced
- 2 cloves of garlic, minced
- 8 cups of chicken broth (I used homemade)
- 2 cups of roasted chicken, shredded
- 1 tsp dried basil
- Sea salt and freshly cracked pepper, to taste
- 2 tsp chicken bouillon granules
How to Make Chicken and Basil Dumplings
Heat the olive oil in a large Dutch oven over medium heat. Add the onions and cook for 3-4 minutes or until softened. Add the carrots, celery, and minced garlic and cook, stirring constantly for 1 minute.
Add the chicken broth, dried basil, bouillon granules, sea salt, and freshly cracked pepper, to taste. Cover and cook on medium-low for 45 minutes or until the vegetables are soft.
- 1 1/4 cups of flour
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tsp baking powder
- 2 tbsp butter, softened
- 1/2 cup buttermilk
- 1 large egg, lightly beaten
Combine the flour with basil, garlic powder, salt, and baking powder in a large bowl. Cut in the butter with a pastry cutter or 2 knives until the mixture resembles a coarse meal.
Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just combined.
- 1/4 cup of cornstarch
- 1/4 cup of chicken broth
- 1 tbsp fresh parsley, chopped
Add the chicken to the soup then taste to re-season with sea salt and freshly cracked pepper, if needed; bring to a simmer over medium-high heat. Combine the cornstarch with the chicken broth and mix thoroughly to make a slurry. Add slurry to the soup, simmer for 3 minutes.
Drop dumpling dough, 1-2 tsp per dumpling, (I used two spoons to drop them into the soup) into the chicken soup. Cover and cook for 7 minutes (DO NOT LET THE BROTH BOIL). Add the chopped parsley to the soup and serve. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.netAdapted recipe from For the Love of Cooking.net Original Recipe from Cooking Light Best Chicken Recipes