Nothing beats back the winter blahs like dinner from the crock pot. There’s something to be said for throwing a bunch of ingredients into a pot in the morning and returning that evening to find a delicious, comforting classic.
Chicken and dumplings is a Southern dish that often contains butter and milk in the broth and batter. This dairy free version is every bit as comforting as the original.
Chicken & Dumplings
Serves: 4 to 6
1 large onion, chopped
4 celery stalks, sliced
1 garlic clove, minced
4 medium carrots, sliced
1 teaspoon dried thyme
1 3/4 cups and 2 tablespoons all-purpose flour, divided
4 cups chicken or vegetable stock
2 pounds boneless, skinless chicken breasts, cut into strips
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons non-dairy margarine
1 large egg white, lightly beaten
1 cup and 1 tablespoon unsweetened plain soymilk
Salt and Pepper to taste
Italian parsley, chiffonade for garnish
- In a crockpot add the chicken stock, onion, celery, garlic, carrots and thyme. Add the 2 tablespoons of flour, whisking to combine.
- Add the chicken and turn the crockpot to low. Cook 8 to 10 hours.
- 30 minutes before serving make the dumpling batter. In a medium-sized mixing bowl, sift together the flour, baking powder and salt until just combined. Using a knife, cut in the margarine until mixture resembles fine crumbs.
- In another bowl, whisk together the egg white with the soymilk and gradually stir into the flour mixture until just combined. Drop the batter, about 2 tablespoons at a time, into the broth and cover. Add the salt and pepper to taste and cook until dumplings are cooked through, about 20-25 minutes. Serve with Itlaian parsley for garnish.