This IS comfort food at it’s best. What’s better than a hot bowl of Chicken Soup and fluffy delcious Dumplings?
Another classic comfort food has been easily Veganized. The soup/ gravy is simple and the Herbed Dumplings are yummy! This is perfect cold weather food but I promise you’ll be making this all year round.
Servings: people
Ingredients
- 1 package vegan chicken I used Alpha Foods grilled Chicken Strips but also really love Gardein Scallopini
- 1 small onion
- 3 medium carrots
- 3 ribs celery
- 1/4 cup all-purpose flour
- 2 tbsp vegan butter I use Miyokos
- 4 1/4 cup water
- 1 tbsp poultry seasoning
- 1/4 cup dill chopped
- salt and pepper to taste
Dumplings (Makes 12-14)
- 1 1/3 cup all-purpose flour
- 3/4 cup Vegan Half and Half I used Ripple. You can substitute any Plant Milk with a 2 tsp of Melted Vegan Butter
- 1 1/2 tbsp baking powder
- 1 tbsp salt
- 1 1/2 tbsp parsley chopped
- 1 1/2 tbsp dill chopped
- black pepper to taste
Instructions
- Sauté the Onion, Celery and Carrot until the Onions become translucent.
- Add in the Vegan Butter, Fresh Dill, Thyme and Poultry Seasoning and continue to cook on med - low heat.
- Add in the Flour and sitr well making sure to coat all the veggies. Keep stirring for a few minutes to cook out the raw Flour taste.
- Add in the Water and bing to a soft boil and cover for about 25 minutes.
- Make the Dumplings by combining the dry ingredeints along with the fresh herbs first and then stir in the Half and Half. Mix just until well combined and set aside.
- Add in the Vegan Chicken and continue to cook for 10 minutes.
- Drop medium sized balls of the Dumpling dough into the soup. ( you should get 12 - 14 dumplings) Make sure they are not just sitting on top of the soup but actually in the soup. Cover the pot and simmer for 10 - 15 minutes.
- Dumplings are cooked when you insert a toothpick into the center and it comes out clean.
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