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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?

:> 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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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!

Yeah, I was thinking that maybe I should make my dumplings a little more "floury."  I will do that next time...and there will be a next time.  I just ate some of this for dinner.  It really is awesome!

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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!

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I didn't add noodles, because I don't have vegan "egg" noodles, and to me, that's the only kind of noodle that belongs in chicken and dumplings

Hey Lotus you could probably add some chopped/broken up fettuccine noodles.

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This is wonderful!  Back story...when I was a kid, I LOVED chicken and "dumplins," but my parents rarely cooked it.  I would beg for it!  I hadn't thought about them in years, but when I saw this recipe, I got an instant craving. 

I did make a few changes.  First, I make my dumplings with flour, baking powder, salt, and soymilk.  That's how my dad said he made dumplings.  I also added peas.  I had to add a good bit of salt and pepper because I didn't have much broth..mostly just water.  Oh, and to make it a little thicker, I added some dissolved Ener-G.  I think it helped.  Secretgiri, how did you get yours "creamy?"

I didn't add noodles, because I don't have vegan "egg" noodles, and to me, that's the only kind of noodle that belongs in chicken and dumplings

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I actually used egg noodles because I made it for my omni friend.  However, I have made it before with all kinds of different noodles.  It's really your preference.  However, you might have to push the dumplings aside to get the noodles in the soup.  This is ok. 

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What kind of noodles did you use?

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****Also, a can of corn is really delicious in this. 

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