Chicken and Herbed Dumplings

Chicken and Herbed Dumplings

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.

Serves 2 - 4

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Ingredients

1 Package Vegan Chicken ( I used Alpha Foods grilled Chicken Strips but also really love Gardein Scallopini)

1 small Onion

3 Medium Carots

3 Ribs of Celery

1/4 cup All Purpose Flour

2 Tbsp of Vegan Butter ( I use Miyokos)

4 1/4 cups of Water (add more as needed)

1 tsp of Poultry Seasoning

1/4 cup chopped Dill or to taste

Salt & Pepper to taste

Dumplings (Makes 12-14)

1 1/3 cups of All Purpose Flour

3/4 cups of Vegan Half and Half ( I used Ripple) You can substitute any Plant Milk with a 2 tsp of Melted Vegan Butter)

1 1/2 tsp of Baking Powder

1 tsp of Salt

1 1/2 Tbsp of chopped Parsley

1 1/2 Tbsp of chopped Dill

Pepper to taste

Directions

1. Sauté the Onion, Celery and Carrot until the Onions become translucent

2. Add in the Vegan Butter, Fresh Dill, Thyme and Poultry Seasoning and continue to cook on med - low heat

3. 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

4. Add in the Water and bing to a soft boil and cover for about 25 minutes

5. 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

6. Add in the Vegan Chicken and continue to cook for 10 minutes

7. 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.

8. Dumplings are cooked when you insert a toothpick into the center and it comes out clean