This is some seriously filling comfort food!

2 carrots, diced

2 small onions, chopped

3 stalks celery, chopped

2 cloves garlic, minced

1 handful parsley, chopped

olive oil

4 cubes of vegan chicken bouillon (Celifibr is a good brand)

8 cups of water

8 oz egg-free pasta ribbons (aka egg noodles w/out the egg!)

1 10 oz pkg Gardein Chick'n Scallopini

1 1/3 c. Heart Smart Bisquick Biscuit Mix

1/2 c. non-dairy milk (I used Organic Unsweetened Soymilk)

In a large dutch oven over medium heat, saute the onion, celery and carrot until the onion turns translucent and the veggies start to soften. Add the garlic & parsley and saute for one more minute. Add the bouillon and water and bring to a boil. Reduce heat to low, cover and simmer until veggies are completely softened.

Meanwhile, bring a large pot of water to a boil. Add the noodles, turn heat to medium and simmer until noodles are barely cooked, just to al dente. Drain in a colander.

Heat a medium saute pan over medium heat. Add about 1 tablespoon of olive oil, then place the Gardein Chick'n in the pan. Warm on each side about 2 minutes. Remove from heat, and chop into small bite sized pieces (about 1/2 inch dice).

(Optional-at this point you could add a bit of thickener if you like, to make it more like a stew. 3-4 T. of cornstarch mixed with 1/4 c. cold water stirred into the soup will do the trick.)

Add the drained noodles, and Gardein Chick'n to the broth, cover.

In a small bowl, mix the Bisquick and non-dairy milk until a soft dough forms. Drop by rounded tablespoonfuls onto top of the soup. Cover. Check after about 8 minutes, and the dumplings should have risen a bit, and hardened up. If not, cover and simmer for 2-3 more minutes.

Serve with a dumpling in each bowl, along with some of the soup, and watch it disappear! Even my picky 7 year old gobbled it all up! (of course, he and his bro like to eat it with chopsticks, go figure!!)

Yield: 6 servings