Chicken and dumplings is a warming, comforting classic that often contains butter and milk in the broth and batter. This dairy-free version is every bit as comforting without the lactose!
Even in my days as a vegan, this was one of my favorite go-to comfort foods; for a vegan variation, simply omit the egg white and replace the chicken with a dairy-free vegetarian meat substitute or seitan.
- 2 tablespoons olive oil
- I large onion, chopped
- 4 celery stalks, chopped
- 1 garlic clove, finely chopped
- 4 medium carrots, cut into strips
- 1 teaspoon dried thyme
- 1 1/2 cups and 2 tablespoons all-purpose flour, divided
- 1 14.5 ounces can chicken or vegetable stock
- 2 lbs. boneless, skinless chicken thighs or breasts, cut into strips
- 1 tablespoon baking powder
- 1 tablespoon soymilk powder
- ¾ teaspoon salt
- 2 tablespoon non-dairy soy margarine or vegetable shortening
- 1 large egg white, lightly beaten (optional)
- 1 cup and 1 tablespoon unsweetened plain soymilk or rice milk
- Salt and pepper to taste
- In a medium-to-large heavy-bottomed stockpot or Dutch oven, heat the oil over medium heat. Once the oil is hot, add the onion, celery, garlic, carrots and thyme and cover . Stirring occasionally, cook until the onions are fragrant and translucent, about 4-6 minutes.
- Add the 2 T. flour, whisking constantly until combined, and cook until the flour smells slightly toasted, about 30-45 seconds. Gradually add the stock, whisking constantly, and bring to a boil. Turn down the heat to medium-low, add the chicken and cover. Cook for 20-30 minutes, stirring from time to time.
- Make the dumpling batter. In a medium-sized mixing bowl, sift together the flour, baking powder, soymilk powder and salt until just combined. Using a pastry blender or a knife, cut in the soy margarine until mixture resembles fine crumbs.
- In another bowl, whisk together the egg white (if using) with the soymilk and add gradually stir into the flour mixture until just combined. Drop the batter, about 2 T. at a time, into the simmering broth and cover. Add the fresh parsley and salt and pepper to taste and cook until chicken and dumplings are cooked through, about 20-25 minutes and serve hot.
|Nutritional Guidelines (per serving)|