- 2 cups chicken broth, boiling
- 1 stick salted butter, thinly sliced
- 1 tsp baking powder
- 4 1/2 cups flour – do not sift
- 1 tsp salt
- 1/2 cup fresh basil, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup grated Parmesan Cheese
- 2 cloves of garlic, minced
Remove the boiling chicken broth from heat and add the butter slices. Let the butter melt into the broth. In a large bowl whisk together the baking powder, flour, salt, basil, parsley, Parmesan cheese and garlic until the herbs are coated with flour. Make a well in the flour mixture and add all of the buttery chicken broth at one time and stir until mixed. On well floured surface roll out the dumpling dough about 1/4″-inch thick and cut into 1 inch squares. Allow the dumplings to rest on parchment paper until ready to be cooked or lay them on a cookie sheet and place in the freezer. Once frozen store in a zip lock freezer bag for future use. When cooking frozen dumplings bring the to room temperature before adding to boiling soup or broth. Add to boiling broth or soup, cover and boil for about 15 minutes.
Suggestions: These are wonderful in my “Creamy Tomato Basil Soup” or try them in place of my “Basic Rolled Dumplings” in my “Chicken and Dumplings” recipe.