Chicken and Basil Dumplings

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  • Prep Time

    15 mins

  • Cook Time

    1 hr

  • Total Time

    1 hr 15 mins

  • Servings

    4

  • Course

    Main Course

  • Cuisine

    American

Chicken and Basil Dumplings

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

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

  1. 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.
  2. 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.
  3. 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.
  4. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring until just combined.
  5. 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.
  6. Combine the cornstarch with the chicken broth and mix thoroughly to make a slurry. Add slurry to the soup, and simmer for 3 minutes.
  7. Drop dumpling dough, 1-2 tsp per dumpling, (I used two spoons to drop them into the soup) into the chicken soup.
  8. Cover and cook for 7 minutes (DO NOT LET THE BROTH BOIL).
  9. Add the chopped parsley to the soup and serve. Enjoy.
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