Vegan Chicken and Dumplings

Reach peak comfort levels with wholesome vegan chicken and dumplings – Simmering fluffy vegan dumplings in a thick, creamy, hearty vegan chicken soup!

Jump to:

• Creamy and Comforting Vegan Chicken and Dumplings
• The Ingredients and Substitutes
• Recipe Variations and Add-Ins
• How to Make Vegan Chicken and Dumplings
• FAQs
• Pro Recipe Tips
• Storage Instructions
• More Vegan Soup Recipes
• Vegan Chicken and Dumplings

Creamy and Comforting Vegan Chicken and Dumplings

If comfort is the name of the game, then you have to try vegan chicken and dumplings. While vegan poutine is one of my favorite late-night indulgences, nostalgic vegan dumpling soup makes for a great comforting dinner option when you’re craving a meal that’s creamy, hearty, and satisfying.

Whereas traditional chicken and dumplings definitely isn’t a vegan-friendly meal – made with chicken, chicken broth, dairy, and lard, this recipe uses clever ingredient swaps for a version that contains no animal products but is just as cozy, creamy, and delicious – you won’t miss the meat.

It’s also easy to make, including ditching time-extensive, hand-rolled veggie soup dumplings for simple spoon drop dumplings (less time, effort, and floury mess!). Just mix the dough, then drop it into the simmering soup pot and cook until pillowy. The entire dish is ready in about an hour.

When ready, it’s perfect for cold evenings, rainy days, when you’re feeling poorly, and any time you’re craving a hug in a bowl. Looking for more soups that will warm you up from the inside out? Try my vegan tortellini soup, creamy corn chowder, or Instant Pot vegetable barley soup.

The Ingredients and Substitutes

There are two key elements to this recipe: the vegan dumplings recipe and the creamy vegan chicken soup/stew.

The Creamy ‘Chicken’ Soup

• Oil: Use a neutral cooking oil, like olive oil, canola oil, avocado oil, etc.
• Mire Poix: Make a full-bodied base for this vegetarian dumpling soup with the classic combination of yellow onion, carrots, and celery.
• Garlic: Adjust the amount to taste. Use garlic powder in a pinch.
• Vegan butter: Unsalted vegan butter adds richness and makes the roux base.
• All-purpose flour: Or a gluten-free blend like King Arthur’s/ Bob’s Red Mill.
• Herbs: Dried thyme, sage, and rosemary (or dill).
• No-chicken broth: Use high-quality vegan chicken broth (or bouillon) – regular/reduced sodium.
• Silken tofu: (not any firmer) to blend into a creamy consistency in place of cream (while adding plant-based protein) for dairy-free chicken and dumplings. Other dairy-free cream options work, too– like cashew or oat cream or canned coconut milk.
• Frozen peas: To add color/nutrients to the vegetable dumpling soup recipe.
• Fresh parsley: For inside and to garnish the vegan dumpling soup.
• Black pepper: To season to taste.

Vegan Dumplings

• Flour: Use regular all-purpose flour to make fluffy vegan dumplings for soup.
• Baking powder: This leavening agent is the key to fluffy vegan dumplings.
• Sea salt: To season the dough.
• Vegan butter: It’s best to use a high-quality unsalted plant-based butter, like Miyoko’s and Earth Balance. If you use salted vegan butter, omit the extra salt.
• Plant-based milk: Use any – almond milk, soy milk, oat milk, etc.

Optionally add flavor to the vegan dumpling recipe with dried herbs, like thyme, and even a bit of black pepper.

Recipe Variations and Add-Ins

• Vegan ‘chicken’: If you want to add a ‘chicken’ element, you can buy it or make your own seitan chicken, use soy curls, a mock chicken alternative, or even use a can of chickpeas/beans for another source of protein.
• Vegetables: Bulk up the veggie chicken and dumplings recipe with more veggies, like corn kernels, broccoli, or green beans. Spinach/kale work too.
• Spice: I.e., with a pinch of cayenne pepper or a drizzle of hot sauce.
• Bay leaf: To enhance the savory, aromatic flavor.
• Nutritional yeast: This will add a nutty, 'cheesy' depth. Add to taste.

How to Make Vegan Chicken and Dumplings

• First, peel and finely dice the onion, thinly slice the carrot and celery, and mince the garlic.
• Then, heat the oil in a large, lidded pan or Dutch oven over medium heat. Once hot, add the prepared vegetables and garlic and sauté for 3-4 minutes.

• Lower the heat to medium-low, add the vegan butter, and leave it to melt. then whisk in the flour and dried herbs and whisk/stir constantly for 2 minutes.

• Pour in the no-chicken broth, stir well, cover with a lid, increase the heat to medium-high, and bring to a boil.

• Immediately reduce the heat to a simmer and cook for 20 minutes. Then, blend the tofu in a blender/food processor and stir it into the soup.

• Next, in a large bowl, whisk the flour, baking powder, and salt, then add the melted vegan butter and mix and mix well, being careful not to over-mix it.

• Remove the lid from the soup pot and reduce the heat to a low simmer, stirring in the peas, chopped parsley, and some black pepper.

• Using two teaspoons, scoop about a teaspoon of the dumpling dough into a small misshapen ball and carefully drop it into the soup. Repeat until you’ve run out of dough.

The dough will be very sticky and shouldn’t be handled by hand – spoons or a scoop work best.

• Cover the pot once more with a lid and simmer for 20 minutes, then serve, garnished with additional fresh parsley.

Vegan chicken and dumplings is a filling, hearty meal that you’ll enjoy more than enough on its own. However, you could also enjoy it with a simple side salad or some extra veggies (broccoli, asparagus, green beans, etc.)

FAQs

Pro Recipe Tips

• Use high-quality broth: This will provide the most full-bodied flavor.
• Don’t overwork the dumpling dough: Otherwise, they can come out dense rather than light and pillowy.
• To adjust the dumpling size: You can make the dumpling larger, but it’s important not to make them too big as they expand while cooking (they’ll also take longer to cook through). Give them space, too - they’ll fuse if they touch in the first 30-40 seconds of being in the soup.
• Don’t overcook the dumplings: Otherwise, they can become hard.
• For a thinner soup: Add more broth – to taste.

Storage Instructions

Store: Leave the leftover vegan stew and dumplings to cool and store them in an airtight container in the fridge for 5-7 days. It’s best to do so without the dumplings, which can become soggy over time and soak up liquid.

Freeze: You can freeze the soup and the dumplings, storing them in a silicone muffin mold, freezer-safe container, or Ziplock/Stasher bag (spread flat) for up to 3 months. Leave it to thaw in the fridge overnight before reheating.

Reheat: Use either the stovetop or microwave to reheat the soup until warm. Add a splash of additional water or stock if it’s thickened.

More Vegan Soup Recipes

• Vegan mushroom miso soup
• Easy vegan taco soup
• Vegetarian Instant Pot navy bean soup
• Mixed bean and vegetable stew

If you try this vegan chicken and dumplings recipe (as written or with changes), I’d love to know your thoughts in the comments below. I’d also really appreciate a recipe card rating!

Photos by Alfonso Revilla