Chicken and Parmesan-Basil Dumplings
Recipe from Taste of the South


Chicken and Parmesan-Basil Dumplings


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Prep Time: 25 mins
Total Time: 55 mins
Servings: 6 servings
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Ingredients
 
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  • 1  (32-ounce) carton  chicken brothOn Sale
  • 4  cups  waterOn Sale
  • 1    bay leafOn Sale
  • 1  teaspoon  onion powderOn Sale
  • 1  teaspoon  dried thymeOn Sale
  • 1 1/2  cups  all-purpose flourOn Sale
  • 1/3  cup  grated Parmesan cheeseOn Sale
  • 1/2  teaspoon  saltOn Sale
  • 1/2  cup  vegetable shorteningOn Sale
  • 1  tablespoon  chopped fresh basilOn Sale
  • 1/2  cup  milkOn Sale
  • 3  tablespoons  butterOn Sale
  • 1    rotisserie chickenOn Sale
  • 1/2  teaspoon  ground black pepperOn Sale
Garnish
  •     additional chopped fresh basilOn Sale
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Directions
1.
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.
2.
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.
3.
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.
4.
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.
5.
Reduce heat to a simmer and continue to cook for 5 to 10 minutes, or until chicken is heated through.
6.
Garnish with additional fresh basil, if desired.

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how-tos
How to Make Dumplings
In the 1950s, almost everyone's mother or grandmother knew how to make dumplings. Their popularity may have had to do with the way the feathery light, steamed or boiled dough balls helped to extend soups and stews. You could feed more people if you added dumplings to your stew, so they were common on American tables. Stretching your food dollars is still a good idea, but nowadays, dumplings are more likely to be enjoyed as the homey comfort food of a simpler time.

Recommended Recipe:
Old-Fashioned Chicken & Dumplings
Old-Fashioned Chicken & Dumplings

Our revision of creamy chicken and dumplings uses whole-wheat flour for the dumplings and adds lots of vegetables to the filling. The delicious, satisfying results are packed with beneficial nutrients and dietary fiber, and because we don't use canned soup for the sauce, sodium levels are drastically reduced. To go even lighter, try the recipe with boneless, skinless chicken breasts.

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