Chicken-flavored Vegetable and Chive-Dumpling Soup
My husband and I absolutely love this recipe! The warm, delicious comfort of this soup is perfect for the cool Autumn months. If you're like me and are always looking for dairy- and meat-free variations of classic dishes, then you should definitely check this out!
Bonus: it is really filling and fairly light on calories.
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 medium onion (yellow), diced finely
- 2 medium celery stalks, sliced thinly
- 6 garlic cloves, minced
- 2 medium carrots, peeled and sliced thinly
- 1/2 head of cabbage, diced (about 6 cups)
- 8 cups hot water
- 8 teaspoons Better Than Bouillon No Chicken Base (or other broth substitute)
- 2 cups all-purpose flour
- 1/3 cup fresh chives, sliced very thinly
- 1 tablespoon kosher salt
- 2 teaspoons baking powder
- 3 tablespoons unsalted butter (dairy or veg. oil-based), melted
- 1 cup milk (dairy or unsweetened, unflavored almond milk)
- Heat oil in a large pot over medium-high heat.
- Add onion, celery and garlic, then season with salt and ground black pepper.
- Cook about 5 minutes, or until onions soften.
- Add water and stir in No Chicken Base.
- Bring to a boil and cook for about 5 minutes.
- Add carrots and cabbage, then reduce to medium-low heat.
- Add additional salt and pepper, if desired (careful not to overdo the salt!).
- While the soup is cooking, whisk together flour, chives, salt and baking powder in a large bowl until all lumps are broken up.
- Stir in milk and melted butter just until the dough comes together (don't overkill the mixing).
- Drop 1/2 tablespoon of dough at a time into soup and repeat until all dough has been used.
- Cover and cook about 10 minutes, or until dumplings are fluffy and cooked through.