Vegetarian Chicken and Dumplings

Soup:
1 can of Cream of Celery soup
1 ¾ cups of water
Chicken flavored vegetarian bullion (use amount suggested for 2 cups of liquid)
½ tsp of celery seed (or to taste)
½ cup of milk

Dumplings:
1 cup of flour
2 tsp baking powder
¼ tsp of salt (or to taste)
¼ tsp of pepper (or to taste)
½ cup of milk
2 tbsp olive oil

Combine all of your soup ingredients in a large pot. Bring to a soft boil. While that is coming to temp, combine your dry dumpling ingredients in a medium sized bowl. I normally combine my milk and oil together before adding it to the dry ingredients, but I don’t think this is required. Add your wet stuff into the dry bowl, and mix only until just combined. Do not overmix or you will make your dumplings tough! Use two regular spoons to shape your dumplings and drop into the boiling soup base. After all the dumplings are added, cover with a lid and let cook 3 – 5 minutes. Then, add your ‘chicken’ strips and give it a gentle stir, and put the lid back on. Let cook for another 5-7 minutes or until your chicken strips are hot through. Remove from heat and let stand at least 3-5 minutes to thicken up. Serve and enjoy!

Serving Size: 4 servings