Herby Vegan Chick'n & Dumpling Soup
Author: 
Recipe type: Vegan, Soup, Entee
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Easy and delicious vegan Chick'n & Dumpling Soup that's ready in less than an hour for a quick and hearty meal!
Ingredients
Dumplings
  • 2 cups all purpose flour
  • 4 teaspoons baking powder
  • ¾ teaspoon sea salt
  • ½ tsp black pepper
  • 1 tablespoon fresh flat leaf parsley, finely chopped + more for garnish
  • 1 tablespoon fresh chives, finely chopped
  • 3 tablespoons vegan butter, melted
  • ¾ cup original Ripple Half & Half
Soup
  • 3 tablespoons avocado oil, divided
  • 1 - 10 oz package vegan chicken strips
  • 2 teaspoons cajun seasoning or seasoning salt, optional
  • 1 medium yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 2 stalks celery, chopped
  • 6 cloves garlic, minced
  • 1 teaspoon each - fresh dill, sage, and thyme, finely minced
  • 6 cups water + 6 teaspoons vegan chicken bouillon combined
  • 1 cup each - frozen pea and frozen organic & non-gmo corn
  • 3 ¼ cups Ripple Half & Half
  • 2 bay leaves
  • Juice of 1 fresh lemon, about 1 tablespoon
  • 1 teaspoon red pepper flakes, optional
  • Sea salt and pepper to taste
Instructions
Dumplings
  1. In a mixing bowl, combine flour, baking powder, salt, pepper, parsley, and chives. Mix to combine all ingredients. Using your hands, form a well in the middle of the bowl. Add melted butter and half & half. With a spatula, mix until dough forms into a sticky ball. Cover with a dry dish towel and set aside.
Soup
  1. In a sauté pan on medium high heat, add 1 tablespoon of avocado oil. Once the oil begins to shimmer, add vegan chick’n strips and season with cajun seasoning. Cook until the strips become are lightly seared and warmed through, about 5-6 minutes. Take off the heat and set aside.
  2. In a stock pot, add remaining avocado oil. Once oil is hot enough, add onions, carrots, and celery. Cook until the onions become translucent, about 8-10 minutes.
  3. Add garlic, dill, sage, and thyme. Cook, stirring frequently, until garlic is fragrant, about 2-3 minutes.
  4. Add broth (water + bouillon cubes), and increase heat to high. Once the soup reaches a boil, reduce heat to medium-low. To the pot, add cooked chick'n strips, frozen peas, corn, and carrots, simmer another 2-3 minutes.
  5. Using a rounded tablespoon or melon baller, carefully drop dumpling dough into the simmering broth. Once all the dough has been dropped and the dumplings are floating to the top of the pot, add Ripple Half & Half and bay leaves. Stir gently to combine. Simmer, covered without lifting the lid for about 18-20 minutes.
  6. Off the heat, stir in fresh lemon juice and red pepper flakes, optional.
  7. Taste and adjust seasonings.
  8. Serve hot with additional green onion for garnish.
Notes
Recipe adapted from Hot For Food
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/herby-vegan-chickn-dumpling-soup/