"Chicken" and "Clouds" or Mom's "Chicken" and Dumplings
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
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.
SO HOW'D IT GO?
I love to cook soup and stews in the fall/winter and "Chicken" and Dumplings have not even crossed my mind. I am soooo happy I stumbled across this recipe. It was wonderful!!!! Mine turned out so thick. One bowl fills me up and makes me feel all warm inside!!!! Next time I will leave out the noodles (I cut up some lasagna noodles), but leave everything else as is!!!!
This was AMAZING! The dumplings were awesome, and the veggies were just right. Next time, I might add some of the suggested spices to the broth while cooking for some added flavor. We'll definitely be doing this again... and again. AND it makes a TON! We both had big bowls for dinner, and there were enough leftovers for two lunches each. Thanks so much!
I put everything in the pot at the same time minus the dumplings. So the all of the veggies and the broth go in all at once to simmer and so does the "chicken." Hope that helps!
Thanks! I think I'll try this tonight! :)
I put everything in the pot at the same time minus the dumplings. So the all of the veggies and the broth go in all at once to simmer and so does the "chicken." Hope that helps!
Can't wait to try this! At the risk of sounding stupid, when do I add the chicken to the broth? I've never had chicken and dumplings before, so I have no idea. Thanks in advance to anyone who can tell me. =)
Is it just me or is it really cold outside? :( I have been thinking about making this recipe since I picked up chicken strips from Trader Joe's. To the basic recipe I added Trader Joe's frozen roasted corn, frozen peas, butternut squash (cubed), carrots, 2 small bundles of leftover fideo noodles (like thin noodles), celery seed, marjoram, and thyme. For the vegetable broth I used organic vegetable broth instead of what I have in other recipes the past --- probably bouillon cubes, and let me tell you what a difference this made. It smelled great while simmering and tasted incredible. The dumpling were light and fluffy and tasted so good. I had to restrain myself from eating more!
This is a great fall recipe. I made mine with TVP chunks and home made dumplings with whole wheat flour. Also, for a little more flavor I added some thyme, rosemary, fresh parsley and celery seed. Don't hesitate to add a little spice to liven this recipe up!
ummm i cant wait to eat it , perfect rainy day recipe
Hey, it's the bisquick dumplings that do it. It is a clear broth until I add the dumplings. When they have finished the broth gets magically creamy and thick like a stew. I don't know how but it's delicious!
Add a bunch of flour to the broth.
My cousin's grandma made chicken dumplings and she just loaded it with flour, and it got really thick.
:> This is delicious. I followed it exactly. Me and my b/f ate like 2 bowls of it each. I put some fake chicken in there at the last 10 min. I will use this recipe frequently thanks.
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