Reach peak comfort levels with wholesome vegan chicken and dumplings – Simmering fluffy vegan dumplings in a thick, creamy, hearty vegan chicken soup!
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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 easy vegan tortellini soup, vegan 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.
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
Step 1: 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. Once hot, add the prepared vegetables and garlic and sauté for 3-4 minutes.
Step 2: 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.
Step 3: Pour in the no-chicken broth, stir well, cover with a lid, increase the heat to medium-high, and bring to a boil.
Step 4: 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.
Step 5: 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.
Step 6: 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.
Step 7: 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.
Step 8: Cover the pot once more with a lid and simmer for 20 minutes, then serve, garnished with additional fresh parsley.
The dough will be very sticky and shouldn’t be handled by hand – spoons or a scoop work best.
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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
The dumpling dough can be prepared ahead and kept in a plastic-wrapped bowl for up to a week. Meanwhile, the soup can be prepared and left to cool, then stored in the refrigerators for 5-7 days.
The best way is to cut one in half and check the dough is cooked through and not raw/gummy looking.
Yes, if you’d prefer a more regular chicken broth instead of a creamy one, then omit the flour roux and silken tofu from the recipe. Alternatively, replace the tofu with an alternative plant-based cream.
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.
Vegan Chicken and Dumplings
Ingredients
For the Soup:
- 2 tablespoons of neutral oil
- 1 yellow onion, diced
- 4 large carrots, thinly sliced
- 4 celery ribs, thinly sliced
- 5 large cloves of garlic, minced
- 5 tablespoons unsalted butter
- ⅓ cup flour
- ½ teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- 6 cups of no-chicken broth
- 1 (12-ounce) box of silken tofu
- 1 cup of frozen peas
- ½ cup of fresh parsley, chopped, plus more for garnish
- Black pepper to taste
For the Dumplings:
- 2 cups of all-purpose flour
- ½ tablespoon of baking powder
- 1 teaspoon salt
- 1 tablespoon of unsalted plant-based butter, melted
- ¾ cup of plant-based milk
Instructions
- In a large pot with a lid, over medium high heat, heat the oil. Add the onion, carrot, celery, and garlic. Saute for 3 minutes.
- Lower the heat to medium low. Add the vegan butter and allow it to melt completely. Add the flour, thyme, sage, and rosemary. Cook for 2 minutes constantly mixing.
- Add the no-chicken broth, cover with a lid, bring the heat up to a medium high, bring to a boil. Once it is boiling, recude the heat to a simmer and cook for 20 minutes.
- While the soup is simmering, in the cup of a blender or food processor, add the tofu, and blend until creamy, and then stir it into the soup. For the dumplings, in a large bowl, combine the flour, baking powder, and salt. Mix well and add in the melted vegan butter and plant-based milk. Mix well but do not overmix.
- Remove the lid from the pot and lower the heat to a low simmer.
- Mix in the peas, parsley, and pepper.
- Using 2 teaspoons, scoop about 1 teaspoon of dough and form a small misshapen ball. (The dough will be very sticky and can't be handled by hand. The two spoons will be to scoop the dough, give shape to the dough and then place the dough into the hot broth). Slowly drop the dough ball into the soup. Repeat the process until you have run out of dough.
- Cover with the lid and cook for 20 minutes.
- Serve and garnish with parsley.
Notes
- 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.
Tina says
This was so good!! Can't wait to make it again.
Andrea says
Right?! It's the best! Super comfty and delicious!
Sharon says
What a lovely recipe! I like the idea of using tofu to make the soup creamy and adding beans for protein. Adding it to my weekend menu plan, can't wait!!
Andrea says
Right?! The tofu adds such a creamy element to it!
Katie says
Such a cozy dumpling recipe!
Andrea says
Agreed! So cozy and tasty!
Nisha says
The Vegan chicken and dumplings looks so good and inviting , what a wonderful recipe ! Thanks for sharing.
Andrea says
It's super inviting! Hope you give it a try 🙂
Jeri says
I've been trying to incorporate more meatless dishes into my diet, and my meat-loving husband loved this soup! He had no idea it wasn't chicken! LOL!
Andrea says
Aw, that is so awesome to hear! So glad you guys enjoyed it!
Kim says
Made this for my daughter in law during their visit and she just loved it. The whole family enjoyed it!
Andrea says
that's amazing! So glad the family enjoyed this recipe!
Melinda says
This is a delicious soup. I made it for a gathering of friends, several are vegan, and it was a big hit. I added a little extra broth for a slightly thinner soup, but the seasonings were still just right, I'll make this again!
Andrea says
That's awesome! So happy it was a hit!
Andrea White says
YUM!
Natalie DeMatteo says
I'm making this tonight but am I crazy or does it not tell you how much milk to add to the dumpling dough? I'm not sure it it's cut off from an add or is missing.
Andrea says
You are not crazy! It has been updated, so sorry about that! Hope you enjoy the recipe! 🙂
JoAnn says
When using soy curls when would I add those, do I pre soak ? One more question do you add the frozen peas the same time you drop the dumplings in
Thank you
Andrea says
For adding soy curls, I would cook them as you regularly would and then add them in 🙂 You can add the peas in, then form your dumplings, then add in the dumplings. Hope you enjoy the recipe! 🙂
Marsha says
I made this tonight. The ingredients for the dumplings, once mixed together was very dry so I added more milk. This is absolutely delicious. One of my patients has a hydroponics green house and just brought me a ton of Swiss chard so I added a couple cups of it chopped up to the soup. Wow! What flavor! Thanks for this recipe. I will definitely make it again and explore with some more veggies to add.
Andrea says
So glad you enjoyed this dumpling recipe! I bet it was extra delicious with the fresh swiss chard! 🙂