Best Chicken And Parmesan Basil Dumplings Recipes

Chicken and Parmesan-Basil Dumplings image

Provided by Bren in LR

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 543.8, Fat 37.8, SaturatedFat 13.6, Cholesterol 79.7, Sodium 895.8, Carbohydrate 26.2, Fiber 1.1, Sugar 0.6, Protein 23.5

Chicken and Parmesan-Basil Dumplings image

Provided by @MakeItYours

Number Of Ingredients 15

1 (32-ounce) carton chicken broth see savings
4 cups water see savings
1 bay leaf see savings
1 teaspoon onion powder see savings
1 teaspoon dried thyme see savings
1 1/2 cups all-purpose flour see savings
1/3 cup grated Parmesan cheese see savings
1/2 teaspoon salt see savings
1/2 cup vegetable shortening see savings
1 tablespoon chopped fresh basil see savings
1/2 cup milk see savings
3 tablespoons butter see savings
1 rotisserie chicken see savings
1/2 teaspoon ground black pepper see savings
additional chopped fresh basil see savings

Steps:

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.