Tuesday, January 15, 2013

Chicken and Basil Dumplings

Printable Recipe

Chicken and Basil Dumplings
2 tsp olive oil
1/2 onion, diced
3-4 carrots, sliced
3 stalks celery, diced
2 cloves garlic, minced
8 cups + 1/4 cup chicken broth, divided
1 tsp dried basil
salt & pepper to taste
2 cups cooked, shredded chicken
1/4 cup cornstarch
1 Tbsp fresh parsley or 1 tsp dried

1 1/4 cup 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 egg, lightly beaten

Heat olive oil in a large pot. Add onion and cook for 3-4 minutes until soft. Add carrots, celery, and garlic. Cook, stirring constantly, for 1 minute. Add 8 cups chicken broth, basil, salt, and pepper. Bring to a boil; reduce heat to medium low and cook, covered for 15 minutes or until vegetables are soft.

For the dumplings, combine flour, basil, garlic powder, salt, and baking powder. Cut in the butter with a pastry blender or two knives until mixture resembles coarse crumbs. Combine buttermilk and egg and add to flour mixture, stirring until just combined.

Add chicken to the soup and season with salt and pepper, if needed. Bring to a simmer over medium-high heat. Combine cornstarch and remaining 1/4 cup chicken broth until smooth. Stir into soup and simmer for 3 minutes.

Reduce heat to medium-low and drop dumpling dough, 1-2 tsp per dumpling, into the soup. Cover and cook for 7 minutes. Do not let the broth boil. Add parsley to the soup and serve.

Recipe adapted from For the Love of Cooking 

Past Recipes:
One year ago: Mexican Flatbread Pizza
Two years ago: Chicken Nachos
Three years ago: Creamy Chicken and Noodles

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