You are here

Member since May 2004
0
4.416665

"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?

This was fantastic!  I made it with TVP (not pieces of mock meat) just because they didnt have any at my local store.  The dumplings were great and I was amazing at how well everything held together!  Next time I would use less broth though, thats just me!  Amazing and I already added this to my cookbook!  Thank you, thank you, thank you!

0 likes

This is the best soup I've ever made
I followed the recipe exactly, since I had no idea how to make chicken & dumplings....
I used 4 NOT Chicken bouillion cubes, a package of LightLife ChickN Strips, left out the celery and added Eggless Ribbon Noodles.
However, I only used about half of my Bisquick mixture - I think I should have used a bigger pot.
And it was totally awesome!
I was really worried that the dumplings would turn out like big balls of gross dough.....but they were delicious.  I can't believe I had never made this before.  I'm excited for my lunch leftovers!

0 likes

i made this the other night and followed the recipe exactly (except for the addition of some peas)
it was AWESOME!!!!!!!! this is a definite keeper. thanks!

0 likes

Fantastic! I had never had anything like this before! It was pretty easy to make too! This was the first recipe I ever added to my favorites and I finally decided to make it. So glad I did.  I just made my own dumplings with flour/baking powder/oil/salt/garlic powder/parsley. Thanks for the great recipe!!

0 likes

this was amazing. im really bad at making soup, i end up making really unflavorful and then i add salt and freak out because i think it's too much sodium :D
but this was perfect, i used a soup base instead of stock, but i think its the same thing, and we didn't have carrots, :(, but i added potato and turnip, delicious! thanks so much

0 likes

I had never had "chicken" and dumplings before coming across this recipe.  It looked so good, i had to try it. I'm so glad I did!  I followed the recipe exactly(something I rarely do) and it came out wonderful and creamy.  I used better than bouillon no chicken base and the dumpling recipe someone mentioned on this page.  Thank you!

0 likes

also to spice the dumplings up sometimes i add herbs to the dough--- like herbes de provence (my new favorite herb blend)  is REALLY great or just some rosemary and garlic. recently i added lavender to the dough and it was really a neat taste. 

0 likes

hey this looks awsome but...being canadian, and having recently moved to france, i have no clue what so ever on how to make the dumplings, and bisquik is not existing outside the united-states.
would anyone be kind enough to give me a recipe? all recipes i find aren't vegan or contain baking powder, wich isn't available in france!
thank you!

all you need is biscuit dough, bisquik is nothing more than a cheat way to make biscuits.... new farm veg cookbook has a good recipe of 4 cups flour, 3 1/2 tsp baking powder (levure chimique in french groceries), 1 tsp salt, 1 3/4 cup soymilk, and 1/4 cup veg oil. just sift the dry ingredients and slowly mix milk and oil into the dough (i use a fork), until moitened but don't overmix bc it'll make tough bisciuts. after mixed just drop onto the "chicken" mixture right before baking.

0 likes

hey this looks awsome but...being canadian, and having recently moved to france, i have no clue what so ever on how to make the dumplings, and bisquik is not existing outside the united-states.
would anyone be kind enough to give me a recipe? all recipes i find aren't vegan or contain baking powder, wich isn't available in france!
thank you!

0 likes

I ended up modifying this a lot, but it was delicous!

I only had 5 tsp of "Better Than Boullion" (veggie chicken flavor) so I ended up only using around 5 cups of broth with a little extra water and a splash of rice milk.

I used the dumpling recipe from the Eggplant Tomato Dumpling Bake elsewhere on this site. (I've used it in a "chicken" and biscuits casserole that called for Bisquick too!)
It's: 1 1/2 cups flour, 3 tsp baking powder, 3/4 tsp salt, 3 tbsp olive oil ( I needed 2 more tbsp of rice milk than called for since the dough seemed too dry.)

Used a couple of cups of frozen veggies (broccoli, cauliflower, carrots, corn) in place of the fresh veggies, left out the potato.
Added poultry seasoning, sage, a bay leaf, and a tiny pinch of nutmeg .
And I used 16oz diced, thawed tofu for the "chicken".
Since I had less broth I didn't think any noodles would be a good idea so I left them out too.

The broth came out pretty thick and creamy for me and I didn't add any flour, only the rice milk.

Came out wonderfully. Perfect for a cold rainy night, as others have said.

0 likes

Pages

Log in or register to post comments