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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