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"Chicken" and "Clouds" or Mom's "Chicken" and Dumplings

What you need: 

8 cups vegetable or un-chicken broth
1 carrot, sliced
1 potato, cubed
2 celery stocks, chopped
1 large yellow onion, chopped
12 ounces vegan chicken substitute
2 1/4 cups vegan Bisquick mix
2/3 cup plain nondairy milk (I use soy)
thick noodles, optional

What you do: 

1. Bring broth to a boil in a large pot. Add all of the cut vegetables. Let them cook for 5 to 10 minutes until they are starting to get soft.
2. While the veggies are cooking, mix the Bisquick with the milk. Add big spoonfuls of the bisquick mix into the lightly boiling vegetables and broth. Just dump the spoonfuls in.
3. Cook for 10 minutes without a lid and 10 minutes with. (if you are adding noodles, add some right before you put the top on so they cook for 10 minutes. Gently move some of the puffy dumplings aside to get the noodles into the broth.)
This is my mom's home-cooked all southern recipe adapted to be vegan. It's easy and absolutely comfortingly delicious. For all those mothers out there, tell your kids you have cooked them some "clouds." It always worked to get me to eat my veggies when my mom said this.

Preparation Time: 
30-40 minutes
Cooking Time: 
Servings: 
4-6
Recipe Category: 

SO HOW'D IT GO?

So good!  Quick and easy, we served with roasted brussel sprouts.  We seared the veggies first and skipped the soymilk, instead using a roux to thicken.  Don't try to drop the Bisquick in with your fingers, my BF got VERY sticky!

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This was absurdly tasty. In cloudy Seattle, this comfort food was sorely needed! I altered the recipe by adding...

extra veggies: some lightly pan-fried red skin potatoes, cut asparagus and peas
spices: some black pepper, sage, sea salt and oregano

...and I used some vegan canned biscuit dough... still good

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This was absurdly tasty. In cloudy Seattle, this comfort food was sorely needed! I altered the recipe by adding...

extra veggies: some lightly pan-fried red skin potatoes, cut asparagus and peas
spices: some black pepper, sage, sea salt and oregano

...and I used some vegan canned biscuit dough... still good

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I am so happy to have found this recipe!

Unfortunately, I believe I accidentally added way to much bouillion base per cup of water so it was incredibly salty. Today I 'm going to try adding more water and some soymilk to the leftovers but I could tell it was a great recipe anyway. The biscuits puffed up wonderfully--like someone else I was wondering how these didn't turn into globby goo chunks--and this was a warming, comforting dish. I used No Chicken Broth Base, the Easy Baking Powder Biscuits recipe from vegweb and Westsoy Chicken Style Seitan, which I browned in a little oil before adding.

Oh, also, I added kale and peas but left out my potato because it had gone bad. I definitely recommend the peas and kale!

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I followed this recipe to the "T"...except for remebering to cover the silly thing (don't do this...the delicious broth evaporates away...causing much sadness). It was amazing! So filling, but not heavy. Taste is perfect and even my super picky child gobbled it up. I will definitaly make this many, many times in the future. Great job!

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This was ok.  I thought the flavor was pretty plain so I switched gears to a recipe with herbs added.  I have never had any dumpling soup before so I didn't have that childhood security trigger, nor is it cold outside so really I just judged it on the flavor.  Not really for me.

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oh my gosh, i am SO HAPPY IN MY HEART!!!!!!!!!!!!! thank you for posting this amazing recipe!! my boys are playing in the snow, i have the fireplace going and this cooking on the stove!!! hurray for awesome comfort food, thank you!!!! :>

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love this recipe!  I added some earth balance, a splash of olive oil and mushrooms. I also used lots of salt and pepper

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can't believe i almost forgot to review this...

I LOVE THIS RECIPE!!!!  :)>>>
i improved on the soup itself because i ran out of bouillon and broth lol but this is brilliance anywho.
I cubed three potatoes, three parsnips, two yellow onions, added half a bag of baby carrots, a can of green peas, used thawed/drained tofu instead of chik'n, added poultry seasoning (vegan), italian seasoning and parsley... didn't really pay attention to the times, measurements, or additions and it still came out friggin awesome... this soup is near impossible to mess up.
i topped it off with a few generous shakes of hot sauce (i'm sick so the tabasco made my sinuses feel amazing  ;)b) downed two whole bowls of this stuff and stole a dumpling while i was putting it away..
can't stop raving.. this is so delicious.  :D

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Man, did this take me back!  I haven't had chicken & dumplings since...well, it's been a long time, like probably 10 years.  Anyway, it tasted just like I remembered.  This is one of those recipes that makes me feel like a kid again.  Thank you!

I made a few slight variations.  I had Trader Joe's low sodium veggie broth packets on hand.  They call for 1 cup of water per packet, but I put in 9 cups of water and 6 of the broth packets.  I also didn't have any Bisquick, so I made my own dough.  Next time (and believe me, there will be a next time) I wll make the dumplings bite sized.  They were easy to cut with my spoon, but they kept getting stuck to the spoon.  Not really a big deal, just a personal preference.  The recipe didn't say when to add the chick'n, but I just winged it and added the strips just before I added the dumplings.  I did not add any noodles to the dish, but I may next time.  I may just make chick'n noodle soup next time, who knows?

Thank you for sharing this recipe!  Winter is just around the corner, and this hearty meal is just what I need to keep me warm.
;)b

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