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Ingredients
- 10 cups Chicken Broth
- 1/2 tsp Lemon Pepper
- 1/2 tsp Sea Salt
- 1/2 tsp Dried Basil
- 2 Bay Leaves
- 1/2 tsp Garlic Powder
- 1/4 tsp Black Pepper
- 3 cups Chicken cooked shredded
- 2 cups All-Purpose Flour
- 1/2 tsp Sea Salt
- 1/2 tsp Baking Soda
- 3 tbsp Butter melted
- 1 cup Buttermilk divided
- 2 tbsp Corn Starch
Ingredients
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Instructions
- Bring the broth to a rapid boil in a large pot over high heat.
- Add the lemon pepper, salt, basil, bay leaves, garlic powder and pepper.
- While waiting for the broth to boil, in a separate bowl, whisk together the flour, baking soda and salt.
- Stir in the melted butter and 3/4 cup buttermilk until a dough forms.
- Turn the dough out onto a clean work surface generously dusted with flour.
- Roll the dough to 1/8 inch thick, then cut into 2-inch squares or rectangles.
- Drop dumplings into the boiling stock and allow to boil, while stirring frequently, for approximately 15 minutes, until dumplings are cooked through.
- After the dumplings are cooked, stir in the chicken and heat through while stirring.
- If the soup needs to be thickened, mix together the 1/4 cup buttermilk and cornstarch in a small bowl and slowly stir it into the soup until it reaches the desired consistency.
- Discard the bay leaves and serve immediately.