Chicken and Dumplings (meatless not vegan)
Portion Size: 1 ½ cups
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 1/2 lbs. meatless chicken strips | Diced. |
| 2 tablespoons vegetable oil | |
| ½ teaspoon ground black pepper | |
| 3 cloves garlic | Washed, peeled and minced |
| 1 large onion | Washed, peeled and diced. |
| 2 celery stalks | Washed, trimmed and diced. |
| 2 medium carrots | Washed, peeled and sliced. |
| 8 cups low salt vegan chicken broth | |
| ½ cup apple cider | |
| 2 bay leaves | |
| 2 teaspoons sugar | |
| Dumplings: | |
| 1 1/3 cups all-purpose flour | |
| 2 teaspoons baking powder | |
| ½ teaspoons salt | |
| 2/3 cup nonfat milk | |
| 1 tablespoon butter or margarine, melted | |
| Sauce: | |
| 1 cup evaporated nonfat milk | |
| 2 teaspoons dried parsley flakes | |
| 1 teaspoon dried thyme |
Directions:
| Steps: | Directions: | CCP/Quality Assurance |
| 1 | In a large pot, heat chicken in oil. | |
| 2 | Add onion, carrots and celery to same pan; Cook and stir 6-8 minutes until onion is tender. Add garlic and cook 1 minute longer. Stir in cider, sugar, pepper, and bay leaves. Gradually add stock, stirring constantly. Return chicken to pan and bring to a boil. Reduce heat; simmer covered, 20-25 minutes or until chicken is cooked. | Cook until internal temperature reaches 145°F |
| 3 | Meanwhile, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add flour to mixture; stir just until moistened. | |
| 4 | Drop about ½ teaspoon size dumplings on top of simmering soup, a few at time. Reduce heat to low cook, covered for 15 to 18 minutes. Gently stir in milk, parsley and thyme. Remove bay leaves and serve. |
