I used my dutch oven for the soup rather than my crock-pot. And I used a "soup starter kit" from the grocery store produce section. Do you know what that is? Our store has a package with each one of these items: Onion, carrot, parsnip, celery, turnip & potato.. it also came with a leek (which I'll be using for another recipe this week). These kits are money-savers in my opinion & allow me to use all the veg I'd want in my soup as well as my added dill, which is such a yummy herb. Because of the starch from the potato, I didn't need to use the cornstarch. I still had a thick & satisfying broth.
I stayed exactly on point with the provided dumpling recipe originally adapted from Cooking Light, although I did create buttermilk mixing vinegar & milk. They came out so good!!!
Thank you so much, Melissa for such a wonderful & warming Fall swap choice. I'll put this on my rotation now! YUMMM for leftovers too...
Chicken & Basil Dumplings
adapted from Delicious Meliscious
- 1-2 TBSp Olive Oil
- 1 medium onion, chopped
- 1 large carrot, cut into 2" pieces
- 1 small parsnip, cut into 2" pieces
- 1 celery stalk, chopped into 2" pieces
- 1 small turnip, chopped into 2" pieces
- 1 medium, red Potato, skin on, chopped into 2" pieces
- 64 oz. low sodium Chicken broth
- S & P
- 2 split Chicken breasts, bone in, skin on
- fresh Dill, chopped
- fresh Parsley, chopped
Heat the olive oil in a large Dutch oven over medium heat. Add the onions & cook for 3-4 minutes or until softened. Add the carrot, parsnip, celery, turnip & potato. Cook, stirring constantly for about a minute. Add the chicken broth & S&P. Cover and cook on medium low for 45 minutes or until the vegetables are soft.
Meanwhile, preheat the oven to 350 degree. take the chicken breasts, skin side up, on a baking sheet & rub them with olive oil. sprinkle with s & p.Roast for 35-40 minutes, until chicken is cooked through. Set aside to cool. When cooled, remove the chicken from the bone & shred it (getting rid of skin & bones.) Add the shredded chicken to the soup, along with the chopped dill.
- 1 1/4 cups of flour
- 1/2 tsp dried basil
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 2 tsp baking powder
- 2 tbsp butter, softened
- 1/2 cup 2% Milk
- 1 tsp White Vinegar
- 1 large egg, lightly beaten
Combine the flour with basil, garlic powder, salt, & baking powder in a large bowl. Cut in the butter with a pastry blender (or back of a fork) until the mixture resembles coarse meal. Whisk together milk, vinegar & egg. Add milk mixture to flour mixture, stirring until just combined.
Drop dumpling dough, 1-2 tsp per dumpling, into the chicken soup.Cover and cook for 7 minutes (DO NOT LET THE BROTH BOIL). Add the chopped parsley to the soup & enjoy!