Vegetarian Chicken & Dumplings Soup

For the one and only indygirl, since she asked ever so nicely.

VEGETARIAN CHICKEN & DUMPLINGS SOUP

SOUP:

3-30 oz. cartons of vegetable broth
2 cups of water
1 large potato
1 or 2 large carrot(s)
1 medium onion (yellow or white, your preference)
6 oz. of mushrooms
2-12 oz. packs of veggie chicken
1 vegetarian boullion cube
pinch of tarragon
1 tbsp. of oregano
2 tbsp. of parsley
salt and pepper to taste

DUMPLINGS:

2 cups bisquick
2/3 cup of milk
1 to 2 tbsp. of parsley

DIRECTIONS:

Combine vegetable broth, water, boullion cube, and spices (minus salt and pepper) in pot and set on high to boil. Chop up carrots, mushrooms and potato, and dice onion and add to boiling broth. Don't make the carrot or potato pieces too small or they will dissolve into the soup! Reduce heat to a low boil and cover; leave alone for 20 minutes. After 20 minutes, add veggie chicken. **Veggie chicken is pre-cooked and doesn't need a lot of cooking time**

After adding chicken, mix dumpling ingredients in bowl and spoon-drop into boiling soup (NOTE: the dumplings won't be pretty and perfectly round, but if you try shaping this dough you will have some seriously doughy problems). Cover and let cook for 10 minutes, then remove cover and cook an additional 5-10 minutes.

Then eat!