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Categories:
chicken broth water bay leaf onion powder thyme flour Parmesan cheese salt vegetable shortening fresh basil milk butter rotisserie chicken ground black pepper fresh basil
Viewed: 11 - Published at: 2 years agoIngredients
- 32 ounces 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
- garnish with additional chopped fresh basil
Method
- 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 chiclken 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.
