Chicken and Parmesan-Basil Dumplings Recipe
Save And Share :
Sponsored Links
Ingredients
- 1 (32-ounce) carton chicken broth
- 4 cups water
- 1 bay leaf
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 1/2 cups all-purpose flour
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/2 cup vegetable shortening
- 1 tablespoon chopped fresh basil
- 1/2 cup milk
- 3 tablespoons butter
- 1 rotisserie chicken
- 1/2 teaspoon ground black pepper
- additional chopped fresh basil
- In a large Dutch oven, combine chicken broth, water, bay leaf, onion powder, and thyme. Bring to a boil over medium heat. Reduce heat and let simmer while making dumplings.
- In a large bowl, blend together flour, Parmesan cheese, and salt. Cut in shortening with a pastry blender until mixture resembles coarse crumbs. Stir in chopped basil. Add milk and stir until dough forms a ball. Divide dough in half, and place half on a lightly floured surface. Roll out dough to a 1/8-inch thickness. Cut dough into strips, approximately 1-x-3 inches in size. Repeat with remaining half of dough.
- Bring chicken broth to a full rolling boil; add butter. Drop dumplings, a few at a time, into boiling broth, letting broth return to a boil before adding more. After all the dumplings have been added, cook for 15 minutes.
- While dumplings are cooking, pull meat from rotisserie chicken, discarding skin and bones. Shred or chop chicken. (You should have approximately 3 cups of meat.) Add chicken to dumplings. Season with pepper to taste.
- Reduce heat to a simmer and continue to cook for 5 to 10 minutes, or until chicken is heated through.
- Garnish with additional fresh basil, if desired.
Sponsored Links
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment