Vegetarian Chicken and Dumplings

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“I whipped this together this evening out of the blue - no real recipe served as a base other than measurements for dumplings. One taste, and it is as deep-down satisfying as anything I have tasted in a long time.”
READY IN:
50mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 16 ounces tofu (I prefer 1 package of Veat Chik'n Nuggets, or chicken substitute of your choice)
  • 8 ounces cream of mushroom soup (Imagine Foods makes a brand I like, or you can use cream of whatever-suits-you-best)
  • 1 quart vegetable broth (or more) or 4 cups water, plus 2 cubes of boullion (or more)
  • 3 mushrooms, quartered
  • 2 carrots, chopped in chunks
  • 5 new potatoes, quartered
  • 1 zucchini, chopped in large pieces
  • 4 leaves kale, shredded
  • 2 cups broccoli florets
  • garlic
  • herbes de provence or Italian herb seasoning
  • 2 dried red chilies, crushed
  • salt and pepper
  • dumplings
  • 1 cup flour
  • 2 teaspoons baking powder
  • 12 teaspoon salt
  • 12 cup basil leaves, shredded
  • 12 cup cream of mushroom soup
  • 14 cup water

Directions

  1. Add broth and cream of mushroom soup (minus 1/2 cup reserved for the dumplings) to a large soup pot.
  2. Bring to a simmer, and add chik'n, potatoes and carrots. Simmer for 10 minutes or until potatoes are just tender.
  3. While simmering, put flour, baking powder and salt in a bowl.
  4. Add shredded basil leaves and soup to flour blend and mix well.
  5. If dough is too dry add up to 1/4 cup more water.
  6. Add broccoli, kale, and zucchini to soup pot. Stir well, then add dumplings by the spoonful. Cover and simmer for 15 minutes.
  7. Buen Provecho!

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