The ULTIMATE Comfort Food: Vegan Chicken and Dumplings!

Ingredients

• 2 stalks Celery (including leaves, diced)
• 2 pieces Carrots (cut lengthwise then diced into small rectangles)
• 1 piece Onion (medium, small dice)
• 2 sprigs Fresh Thyme (leaves stripped, divided (half for sauté, half for finishing))
• 2 cloves Garlic (minced)
• 1 teaspoon Onion Powder
• 1 teaspoon Dried Parsley
• 0.5 teaspoon Garlic Powder
• 0.5 teaspoon Dried Basil
• 0.5 teaspoon Dried Thyme
• 0.5 teaspoon Dried Rosemary
• 0.5 teaspoon Allspice
• 1 pinch Sage (ground)
• 1 pinch Black Pepper (ground)
• 2 cups All-Purpose Flour (for dumplings, sifted)
• 2 teaspoons Baking Powder
• 0.5 teaspoon Baking Soda
• 0.5 teaspoon Salt
• 0.5 teaspoon Black Pepper (ground, for dumpling mix)
• 1 pinch Nutmeg
• 0.75 cup Dairy‑Free Milk (e.g., almond or oat milk, for dumpling batter)
• 4 tablespoons Vegan Butter (softened, adds fat for tender dumplings)
• 2 tablespoons Olive Oil (for sautéing vegetables)
• 3 tablespoons All-Purpose Flour (for thickening soup)
• 4 cups Vegetable Broth (low‑sodium preferred)
• 1 cup Coconut Milk (full‑fat canned, adds richness)
• 1 cup Frozen Green Peas
• 1 can (15 oz) Canned Chickpeas (drained and rinsed)

Instructions

1. Prep Vegetables

   Dice the celery (including leaves), cut carrots lengthwise then dice into small rectangles, and dice the onion into a small dice.

   Time: PT10M

2. Make Spice Blend

   In a small bowl whisk together onion powder, dried parsley, garlic powder, dried basil, dried thyme, dried rosemary, allspice, a pinch of sage, and a pinch of black pepper.

   Time: PT2M

3. Combine Dry Dumpling Ingredients

   In a medium mixing bowl add 2 cups all‑purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground black pepper, and a pinch of nutmeg. Stir to distribute evenly.

   Time: PT3M

4. Make Dumpling Batter

   Pour ¾ cup dairy‑free milk and 4 tablespoons softened vegan butter into the well. Gently stir until the mixture forms a shaggy, biscuit‑like dough. Do not overmix.

   Time: PT5M

5. Sauté Vegetables

   Heat 2 tablespoons olive oil in the Dutch oven over medium heat. Add the carrots, celery, onion, and the fresh thyme sprigs. Cook, stirring occasionally, until the onion becomes translucent (3–5 minutes).

   Time: PT5M

6. Add Garlic and Spice Blend

   Stir in the minced garlic and the prepared spice blend. Cook for about 2 minutes, allowing the aromatics to release.

   Time: PT2M

7. Thicken the Soup Base

   Whisk in 3 tablespoons all‑purpose flour and cook for 1 minute to eliminate raw flour taste.

   Time: PT1M

8. Add Liquids and Simmer

   Gradually pour in 4 cups vegetable broth and 1 cup canned coconut milk, whisking to combine. Bring the mixture to a gentle simmer.

   Time: PT5M

9. Add Peas and Chickpeas

   Stir in 1 cup frozen green peas and the drained chickpeas. Continue to simmer gently for 10 minutes.

   Time: PT10M

10. Cook Dumplings

    Using a cookie scoop or spoon, drop small dollops of the dumpling batter (about 8‑10) into the simmering soup. Spoon a little broth over each dumpling, cover the pot, and let them cook for 10 minutes until puffed and cooked through.

    Time: PT10M

11. Serve

    Ladle the soup with dumplings into bowls and enjoy while hot.

    Time: PT2M

Nutrition Facts

Calories

551

Protein

28 g

Carbohydrates

70 g

Fat

20 g

Fiber

10 g