Happy Chicken Dumpling Stew

One of my favorite foods that I used to love to make (and eat), which has been a long time family favorite, is chicken and dumplings. When the cool weather started rolling in, all I could think about was a nice big hearty bowl of one of the most famous comfort foods of all time. Last winter, I came up with a vegetarian version of it, and I call it Happy Chicken Dumpling Stew. With the herbs and seasonings I use, the traditional vegetables, and the sumptuous dumplings, you don't even miss the chicken at all (and if you have family members that absolutely will miss it, then you can cook up some chicken breast on the side and let them garnish their bowls with it).

I used to make the flat, rolled out dumplings that my grandmother so lovingly made, but they use flour, which is no longer a part of my diet. Here is where I give you the option to get creative.
I used gluten free Pamela's Baking Mix for pancakes and biscuits. If wheat doesn't give you trouble, you can use whatever biscuit dough you like. Mine came out a little on the dense side, which were nice and chewy and filling, making this a solid meal. I've seen people use refrigerated biscuit dough for dumplings, as well as cut up flour tortillas, drop biscuit dough, noodles, whatever you like. I'll give you the recipe for what I used and I will provide an alternate recipe that you can use if gluten is not an issue with you.

Poultry seasoning is the special ingredient that distinguishes this dish and gives it the authentic chicken and dumplings flavor. Fresh parsley thrown in at the end lends it a bright, herby taste that will tantalize your taste buds. The best part of this dish, though, is that it takes only about 30 minutes to cook.

The traditional veggies used in chicken and dumplings. 

 

Happy Chicken Dumpling Soup

 

You will need:

 

1 quart vegetable stock

1 quart water

1/2 large onion or 1 medium, chopped

3 cloves garlic, minced

3 ribs celery, sliced

4-5 carrots, peeled and sliced

1 1/2 t poultry seasoning

1/2 t dried sage.

1 T olive oil (omit if oil free and sautee veggies in a thin layer of stock or water)

1 t salt

pepper

1/2 bunch parsley, stems removed and chopped

2 T Pamela's Baking Mix

 

For the dumplings

 

2 c Pamela's Baking Mix

2/3 c water

1/2 t poultry seasoning

dash salt

1/4t pepper

 

*(alternately, you can use this recipe: Dumplings: 1 cup all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 1/4 cup parsley, chopped 1/2 cup nondairy milk (such as almond or soy) 2 tablespoons vegetable oil)

 

In a large, heavy bottomed soup pot, heat olive oil (or water or stock) and add onions, garlic, carrots, and celery. Sautee, stirring occasionally, until the veggies become fragrant. Add the stock and water, poultry seasoning, sage, salt and pepper. Cover and let simmer for 15 minutes, till the carrots and celery become tender.

 

Meanwhile, in a large bowl, combine dumpling ingredients and mix together till combined. When the vegetables are tender (not mushy), drop biscuit dough by heaping spoonfuls (I use a cookie scoop) into the boiling soup. Cover and let simmer an additional 5 minutes. Mix the 2 T of baking mix with a little cool water till smooth and pour in. This will thicken the stew. Add the parsley and stir through.

 

Serve in a nice big bowl and watch the smiles appear!