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'Chicken' and Herbed Dumplings

'Chicken' and Herbed Dumplings

Another classic comfort food has been easily Veganized. The soup is simple and the Herbed Dumplings are yummy!
5 from 4 votes
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Appetizer, Dinner
Cuisine: American-Inspired, International
Keyword: Chicken Soup, Plant-Based, Recipe, Soup, Stew, Vegan
Author: Devorah
Servings: 3 people

Ingredients
 

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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