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Chicken and Basil Dumplings

Chicken and Basil Dumplings

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:
Adapted recipe from For the Love of Cooking.net
Original Recipe from Cooking Light Best Chicken Recipes

 

Soup:

  • 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

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.

Dumplings:

  • 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 low fat buttermilk
  • 1 large egg, lightly beaten
Chicken and Basil Dumplings
Combine the flour with basil, garlic powder, salt, and baking powder in a large bowl. But in butter with pastry blender or 2 knives until the mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just combined.

Remaining Ingredients:

  • 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.

Chicken and Basil Dumplings

 

Click here for a printable version of this recipe – For the Love of Cooking.net



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52 Comments

  1. I love dumplings with chicken, something I didn't know about until I got married and my hubby asked me to make chicken and dumplings. Now the soup is making me think I need to make some chix and dumplings for my dumpling….

    I would be soaking all that broth up with a some crusty bread-it is my favorite part of soup 🙂

  2. oohhh ooohh This is my favorite when I was kid.. STILL is… I have been wanting to have this since.. the cool months hit, I had a dutch version once (was a bit sour tasting)???

    Not sure what it was called though.. I love the dense dumplings and I equally love the one's that rise to the top of the pot like a fresh baked biscuit.

    I remember my mum would short -cut it

  3. Oh this kind of dumpling has always intrigued me. I;ve made rosemary ones before but basil has such a lovely flavour. Will definately try it!

  4. How is it possible that a dish can be so rustic and so elegant all at the same time…. Glad you are feeling better!!

  5. I've never had soup with dumplings. Looking at how good this is, I am feeling a little foolish about this.

  6. Glad to see you're feeling better! This looks like it might have helped. I've yet to make chicken and dumplings but have wanted to for a while. With your thumbs up I'm going to give a try.
    ~ingrid

  7. you know I give thanks everyday because I still have no gotten sick. maybe it's because I wash my hands about 7 times a day and take too much zinc? who knows. glad you are feeling better. and yes, I would love to try this soup.

  8. Flavoring the dumplings really appeals to me because the possibilities are almost endless. This soup looks very hearty too.

    So glad you're on the mend Pam, I've missed you! Hugs!

  9. Thanks for the photos. You make cooking fun and easy.I may sound biased but when we do less with additives and make food look very herby and spicy with basil,pepper and garlic like in your Chicken and Basil Dumplings, food assumes the real taste it is supposed to give.

  10. Funny that you don't like rosemary, because my kids invariable grumble about the "pine needles" in the food! This looks like a wonderful chicken dinner.

  11. chicken & dumplins? yes, please. chicken & dumplins with basil? get the heck out of my way! this is warm and comforting nourishment in a bowl, pam, and i love it!

  12. I'm home sick and currently wishing that I had someone to make this for me or that I had the energy to make it myself.

  13. I am with you, not a big rosemary fan but I do cook with it, just not in large quantities or anything that puts it on a stage.

    I love your version.

  14. Your food always makes my mouth water.
    By the way….I nominated you for a Beautiful Blogger Award. You can check it out on my latest post. 🙂

  15. Your food always makes my mouth water.
    By the way….I nominated you for a Beautiful Blogger Award. You can check it out on my latest post. 🙂

  16. Glad you're feeling better. This recipe sounds excellent.

    Question, how do you like the Range brand of chicken broth you use and is it really free? (yes, I'm a dork)

  17. I can't wait to make this. I just moved from Florida to a suburb of Cincy and this weather is horrible up here. This will be great comfort food.

  18. Made this last week, and it was delicious! I had planned on serving leftovers for dinner the next night, but hubby couldn't wait that long, and had it for lunch! First time making dumplings, and will definitely make again, thanks for sharing.

    1. I have several roasted chicken recipes on the site.. Look in the recipe index under chicken. Hopefully you will find one that sounds good to you. You can also pick up a rotisserie chicken from the grocery store and use that instead. I hope this helps.

      Cheers,
      Pam

  19. Pam,
    I made this tonight and we just finished dinner. It was SO GOOD!! We love the dumplings so much. They are fluffy and so tasty. I added about 1/4 cup of finely chopped red bell pepper because I had a piece I wanted to use up and it was pretty in the soup. Wow. Will make this one again!