‘Chicken’ & Dumplings

2.9 (10 reviews)
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For the Dumplings:
2 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/2 stick (4 Tbsp.) margarine
3/4 cup soy milk

For the Soup:
1/2 stick (4 Tbsp.) margarine
1/2 cup onion, chopped
1/2 cup celery, chopped
1/2 cup flour
1/4 tsp. celery salt
1/2 tsp. pepper
8 cups un-chicken or vegetable broth
2 medium carrots, diced
1 roll of Chickettes, torn into small pieces
1 bay leaf

• Combine the dry ingredients for the dumplings in a bowl.
• Mix the margarine with the dry mixture until crumbly. Add the soy milk, stirring until moistened. Add more soy milk, as needed, if the mixture is too dry.
• Knead the dough for 30 seconds on a well-floured surface, then roll to 1/8-inch thickness and cut into 1/2-inch squares.
• Sauté the margarine, onion, and celery for the soup in a large saucepan until the vegetables are soft.
• Add the flour, salt, and pepper to make a thick paste. Slowly mix in the broth and bring to a boil.
• Add the carrots, Chickettes, and bay leaf.
• Add the dumpling squares one at a time, stirring gently. Reduce the heat and simmer for 20 minutes, stirring often.
• Serve hot.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind