1 tablespoon olive oil
3 medium onions, halved and sliced
1/2 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried marjoram
2 tablespoons olive oil
1 cup all-purpose flour
1 cup white rice
1/4 teaspoon salt
2 cups chicken broth
3 cups chicken broth, divided
1 (10 ounce) package fresh baked chicken or turkey dumplings
1 (8 ounce) can chicken broth with butter or margarine, divided
2 teaspoons dry mustard
Heat olive oil in a medium saucepan over medium heat. Saute onions and basil and cook about 10 minutes, stirring, until onions are translucent.
Stir in parmesan, rice, salt, chicken broth, chicken broth, dumplings and remaining 1/4 cup olive oil. Bring to a boil. Reduce heat to low, cover and simmer for about 15 minutes.
Stir in cooked chicken or turkey dumplings and mustard. Simmer 10 minutes or until dumplings are tender. Serve hot or cold.