February 28, 2019

Hi. Hello. Happy Thursday!

Is it just me or did this week literally fly by? I still have so much to cross off on my to-do list, but we’re leaving for Louisiana on Monday night and I’m already in full blown vacation mode. I can’t wait to eat all the vegan King Cake and drink all the Drive Thru Daiquiris my little heart desires. CAN. NOT. WAIT. 

Anyway, enough about me. I know you’re all here for the Chick’n & Dumpling Soup recipe…and I’m here to finally give it to ya.

Grab a drink and let’s get to makin’ the creamiest, herbiest, most delicious Chick’n & Dumpling Soup, shall we?

If you’ve been following me on Instagram for awhile now (and if you haven’t, what the hell are you waiting for?!), then you may have seen when I made a version of Chick’n & Dumpling Soup on my stories a few months ago. Since then, many of you have been asking…no, begging…for me to post the recipe to my blog.

To be honest, I didn’t have any intention to share this recipe this winter season because I was already planned out for the rest of the months leading up to Spring, but when Ripple Foods asked me to make a recipe using their Half & Half, I knew it would work perfectly in this Chick’n & Dumpling Soup.

I know a lot of ya’ll are still knee-deep in snowstorms and rainfall, so this Chick’n & Dumpling Soup is perfect for those chilly nights when you want to snuggle up by the fire with something that’ll warm you from the inside out! This soup is a whole mood, and that mood is cozy af. I opted for vegan chick’n strips for a more traditional take on the soup, but you can go full plant-based and substitute the vegan chick’n with potatoes (althogh you may have to adjust cooking times & method).

I used the Original Ripple Half & Half in the dumplings and the soup for extra creaminess! We’ve been really loving Ripple products in our household lately because aside from tasting amazing,  Ripple’s non-dairy milks have a much smaller carbon footprint than most non-dairy milks on the market rght now – and I’m all about taking steps towards making my footprint smaller. I won’t get into crazy details, but you can read more about it here.

Ripple is also perfect for all of you with nut allergies (Praise Be!!!). And if you’re trying to stay away from soy, don’t worry…Ripple is soy free, too. And dairy-free, gluten-free, and GMO free. Woo Hoo!

I hope you all love this recipe as much as I do! If you make it, snap a photo and send it to me on Instgram at @eat_figs_not_pigs. I love seeing all your recreations of our recipes! Additionally, if you try this recipe and love it (or even if you don’t), I’d appreciate it if you could take 2 minutes and leave a review or comment on this page! It helps me out soooo much on terms of recipe development. I hope ya’ll have a great rest of the week!

Til next time, friends!

XOXO!

This post is brought to you by Ripple Foods, but all words and ideas are my own. Thank you guys for supporting the sponsors that keep me hungry and inspired!

5.0 from 5 reviews

Herby Vegan Chick'n & Dumpling Soup

 

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Prep time

15 mins

Cook time

45 mins

Total time

1 hour

 

Easy and delicious vegan Chick'n & Dumpling Soup that's ready in less than an hour for a quick and hearty meal!

Author: Ashley

Recipe type: Vegan, Soup, Entee

Cuisine: American

Serves: 6-8 servings

Ingredients

Dumplings

• 2 cups all purpose flour
• 4 teaspoons baking powder
• ¾ teaspoon sea salt
• ½ tsp black pepper
• 1 tablespoon fresh flat leaf parsley, finely chopped + more for garnish
• 1 tablespoon fresh chives, finely chopped
• 3 tablespoons vegan butter, melted
• ¾ cup original Ripple Half & Half

Soup

• 3 tablespoons avocado oil, divided
• 1 - 10 oz package vegan chicken strips
• 2 teaspoons cajun seasoning or seasoning salt, optional
• 1 medium yellow onion, chopped
• 2 carrots, peeled and chopped
• 2 stalks celery, chopped
• 6 cloves garlic, minced
• 1 teaspoon each - fresh dill, sage, and thyme, finely minced
• 6 cups water + 6 teaspoons vegan chicken bouillon combined
• 1 cup each - frozen pea and frozen organic & non-gmo corn
• 3 ¼ cups Ripple Half & Half
• 2 bay leaves
• Juice of 1 fresh lemon, about 1 tablespoon
• 1 teaspoon red pepper flakes, optional
• Sea salt and pepper to taste

Instructions

Dumplings

1. In a mixing bowl, combine flour, baking powder, salt, pepper, parsley, and chives. Mix to combine all ingredients. Using your hands, form a well in the middle of the bowl. Add melted butter and half & half. With a spatula, mix until dough forms into a sticky ball. Cover with a dry dish towel and set aside.

Soup

1. In a sauté pan on medium high heat, add 1 tablespoon of avocado oil. Once the oil begins to shimmer, add vegan chick’n strips and season with cajun seasoning. Cook until the strips become are lightly seared and warmed through, about 5-6 minutes. Take off the heat and set aside.
2. In a stock pot, add remaining avocado oil. Once oil is hot enough, add onions, carrots, and celery. Cook until the onions become translucent, about 8-10 minutes.
3. Add garlic, dill, sage, and thyme. Cook, stirring frequently, until garlic is fragrant, about 2-3 minutes.
4. Add broth (water + bouillon cubes), and increase heat to high. Once the soup reaches a boil, reduce heat to medium-low. To the pot, add cooked chick'n strips, frozen peas, corn, and carrots, simmer another 2-3 minutes.
5. Using a rounded tablespoon or melon baller, carefully drop dumpling dough into the simmering broth. Once all the dough has been dropped and the dumplings are floating to the top of the pot, add Ripple Half & Half and bay leaves. Stir gently to combine. Simmer, covered without lifting the lid for about 18-20 minutes.
6. Off the heat, stir in fresh lemon juice and red pepper flakes, optional.
7. Taste and adjust seasonings.
8. Serve hot with additional green onion for garnish.

Notes

Recipe adapted from Hot For Food

3.5.3251