Wednesday, January 5, 2011
Faux Chicken Dumpling Soup
My perfect meal would include soup, garden salad, and fresh baked bread. With a husband and two children who are not fond of soup, it is seldom I indulge in this combination. However, one soup they eat without complaint is a Faux Chicken Dumpling soup that my friend Brianne passed along to me some time ago. With this crisp Winter air, this is a perfect soup to warm you up!
1 cup flour
1/2 Tbsp. baking powder
1/2 tsp. sea salt
1/8 cup olive oil
1/4 cup plain or unsweetened soy or almond milk
2 Tbsp. Earth Balance
1/4 cup leeks
2 stalks of celery, cut on the bias
1 tsp. garlic
2 carrots, medium diced
1 bay leaf
1 cup green beans
Seitan or chicken substitute (I like to use May Wah Healthy Vegetarian Foods Chicken Balls -Vegetarian, not Vegan)
8 cups of water
4 cubes of faux bouillion (Organic Gourmet makes a great one)
In a soup pot saute leeks, celery, garlic and carrots with the Earth Balance. Allow them to sweat for 5 minutes.
Add bay leaf and water and bring to boil. Allow to simmer for 10 additional minutes. Stirring occasionally.
Add green beans, chicken substitute, and bouillion cubes. Simmer for 8 more minutes.
While the soup is simmering, prepare the dumplings. In a bowl, combine your dry ingredients: flour, baking powder, and sea salt. In a separate bowl, whisk together olive oil and milk substitute. Combine together.
Form small balls (the size of a golf ball) with the dough and drop them individually into the soup. They should float to the top.
Allow to cook for another 8 minutes. A perfect accompanyment to a garden salad and baguette
**** I like to add either noodles or precooked brown rice to this soup to make it heartier