30 Minute Vegetarian Chicken and Dumplings
Vegetarian Chicken and Dumplings is so easy it can be made in 30 minutes, and so creamy, rich, and satisfying you won't even notice that there is no actual meat in it!
Ingredients
- 4 Carrots Diced You want about 1 cup. I used fresh, but you could also use frozen.
- 2 Stalks Celery, Diced About 1/2 cup
- 1 Whole Large Yellow Onion, diced About 1 cup - may use more or less to taste
- 1 Cup Frozen peas
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
- 2 cloves garlic, minced
- 2 sprigs rosemary optional
- 3 tablespoons No Chicken Bouillon
- 6 Cups Water
- 3 cups milk (for the stock/base)
- 1 cup all-purpose flour (for the stock/base)
- 2 cups all-purpose flour (for the dumplings mixture)
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup milk (for the dumplings)
Instructions
- In a large stock pot, saute, onions, celery, and carrots if using fresh carrots, until soft.
- Add garlic and saute for one minute, until lightly toasted.
- Add water, and no chicken bouillon and bring to a simmer.
- In a separate bowl, whisk together 3 cups of milk and 1 cup of all purpose flour.
- Slowly, adding no more than 1/4 cup at a time, add the milk and flour mixture to the pot, stirring to combine. This will begin to make your soup thicker and creamier.
- Add peas and carrots if using frozen and return to a simmer.
- In a separate bowl, combine remaining milk, flour, baking powder, and salt to make the dough for your dumplings.
- Using a 1/2 tablespoon scoop, drop the dough into the pot a spoonful at a time until it has all been added.
- Stir in two sprigs of fresh rosemary. May use more or less to taste.
- Continue to cook at a low simmer for 5-10 minutes, or until the soup has reached your desired consistency. The longer you simmer, the thicker it will be - but remember that the leftovers will get even thicker, so be careful how long you simmer here.