Chicken and Basil Dumplings
Servings 4
Equipment
- Large Dutch oven
Ingredients
Soup:
- 2 tsp olive oil
- ½ 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
Dumplings:
- 1 ¼ cups of flour
- ½ tsp dried basil
- ½ tsp garlic powder
- ¼ tsp salt
- 2 tsp baking powder
- 2 tbsp butter softened
- ½ cup buttermilk
- 1 large egg lightly beaten
Remaining Ingredients:
- ¼ cup of cornstarch
- ¼ cup of chicken broth
- 1 tbsp fresh parsley chopped
Instructions
- 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.
- 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.
- 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, and 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.