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1
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.
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2
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.
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3
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.
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4
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.
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5
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.
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6
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.
