Chicken with Basil Dumplings

I’ve never needed a good reason to enjoy a warm soothing bowl of soup. While searching for a new way to give chicken thighs a makeover, stumbled across a delightful dumpling recipe from Dawn Vezina,  my daughter aka “the palate” recommended the basil twist and a star was born!

DSCN1489

If you prefer dark meat over the traditional chicken breast, you will find this recipe exceptionally tasty and combined with the light, fluffy dumplings this soup is perfect to combat the winter blahs and the dreaded flu.  The REAL perk is this soup is even BETTER the next day!

Ingredients:

Soup:

2 chicken leg quarters, cut

2 celery ribs, sliced

1 cup carrots, julienne

1 large onion, diced

1 can chicken stock (14 ½ oz)

2 Tbsp fresh parsley, chopped

2 tsp beef bouillon granules

2 cloves of garlic, minced

1 ½ tsp salt

1 twist fresh ground pepper

Dumplings:

2 c.  flour

4 tsp baking powder

1 tsp basil

1 tsp salt

¾ c.  milk

4 Tbsp canola oil

Directions:

In a large stock pot, combine the chicken, celery, carrots, onion, chicken broth, parsley, minced garlic cloves, beef bouillon granules, salt and pepper.  Add water to completely cover the chicken. Bring the mixture to a boil, reduce the heat , cover, and simmer for 2 hours or until the chicken is cooked through to the bone.  Remove the chicken and let stand until it is cool to the touch.  Remove the skin and tear the meat from the bones, returning the skin to the soup.

Season the soup with salt and pepper to taste. Return the soup to a simmer. Meanwhile, combine the dumpling ingredients in a mixing bowl and mix until a stiff dough is formed.  Drop the dough one tablespoon at a time into the simmering soup.  Cover the pot and simmer for 15-20 minutes.  Serve immediately

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s