As the winter season approaches, soup may be on the mind more than usual. Perhaps you have thoughts of sitting in front of your window as the snow falls while you dig in to a huge bowl of soup. Perhaps there’s a longing for all of your favorite fall flavors and smells in one place. Or, maybe you’re a “hot soup on a hot day” kind of person. Whichever way your tastebuds dance, this delicious vegan soup recipe for plant-based chicken and dumplings will hit just the spot you’re looking to warm!
This wonderful winter recipe comes from the Plantiful cookbook by Francesca Bonadonna, which is full of more than 75 classic comfort recipes with a unique twist. From Greek nachos to zeppole, you’ll love the variety and originality of the dishes featured in this fresh book!
Why You Should Make This Vegan Chicken and Dumpling Soup
There are so many reasons to make this scrumptious soup! While you may feel inclined to wait until the colder months to whip up this delectable dish, we think you should get a head start and get cooking right now! Not only is this soup perfect for weekly meal prep, it’s also sure to be a huge hit during the holidays. If you’re getting tired of having a vegan a vegan Tofurky roast for Thanksgiving, this soup will save the day!
- Soup for Days – Soup is a fantastic meal to make in advance. It freezes well and is incredibly easy to reheat. It’s also great for feeding large groups of people! Hosting a potluck or throwing a party? This soup is the go-to, especially for the winter holidays.
- Impress Your Skeptical Friends – Vegan chicken and dumpling soup is not a dish most non-vegans would think of when they think of vegan food. This soup is so good that it’ll blow away your skeptical friends and family! If they happen to be gluten or soy-free, it’s also quite easy to adjust this recipe accordingly.
- Versatility Level: High – This vegan chicken and dumpling soup is wildly versatile. You can easily swap ingredients in and out and still get amazing results. We’ve highlighted a couple of the star ingredients below along with suggestions for swapping them out if they’re not quite your style.
This soup contains a plethora of amazingly delicious and nutritious ingredients that are easy to adjust, if you so please. Soy-free? Use seitan instead! Seeking spice? No problem! Forgot the parsley? That’s quite alright! We’re here to show you that you don’t need to be perfect to make this soup into a memorable meal.
- Soy Curls – If you’ve ever been to the beautiful Pacific Northwest, you may already be familiar with soy curls—a protein-packed soy product that boasts a hefty serving of fiber, iron, and potassium. If you’re unable to find these in your area or prefer something else in your soup, you have plenty of choices! Easy swaps include seitan, oyster mushrooms, or cooked tofu. You’re also welcome to leave them out without a replacement; that’s what Michelle did when she made this soup and it still came out delicious!
- Celery – This is one ingredient that we don’t recommend leaving out. Celery is not only full of amazing health benefits such as high levels of antioxidants and lots of digestive fiber but it adds a distinctly crunchy and salty flavor to this soup that wouldn’t be quite the same without it. If you truly can’t sit with celery, decent alternatives could include green bell peppers, fennel, or even zucchini.
- Parsley – Like celery, parsley is another component of this vegan chicken and dumpling soup that we recommend not leaving out due to its distinct flavor. Parsley also boasts high levels of vitamins A, C, and K along with a hefty load of antioxidants. If you’re negative on parsley, dill, chives, or even sage could make excellent replacements!
How to Serve Up Your Vegan Chicken and Dumpling Soup
While this soup is a complete meal in itself, there are a number of ways to turn it into a side dish or complement it with another excellent recipe!
- Feast Your Holiday Heart Out – This soup is absolutely perfect for a holiday spread! Vegan green bean casserole, asparagus, or a simple salad are all great choices for side veggies. If you can’t get enough bread, you can’t go wrong with jalapeño corn muffins or fresh focaccia!
- Spice It Up – Like your soup a little on the spicier side? Bump up the black pepper or add some extra heat with red pepper flakes. Also consider a spicy side such as chipotle corn ribs or spicy sesame kale!
- Soup on the Side – There’s nothing wrong with turning this delicious soup into a side! Bean burgers, mushroom tacos, or veggie rainbow wraps would all go along with this savory soup just swimmingly.
Equipment You’ll Need
This vegan chicken & dumpling soup is sure to be a mega hit! Flavorful, comforting, nostalgia-inducing, and full of delicious texture, you’re never going to want to leave your kitchen after making this!.
- 2 tablespoons of olive oil
- 2 carrots (about 4 ounces/115g), sliced
- ¼ onion (about 2 ounces/55g), chopped
- 2 ribs of celery, chopped (about 5 ounces/140g)
- 2 cloves of garlic, chopped
- 10 cups (2.4L) of low-sodium vegetable broth
- 2 bay leaves
- 2 tablespoons of vegan butter
- ¼ teaspoon of salt
- ¼ teaspoon of ground black pepper
- ½ cup (60g) of all-purpose flour
- 1½ cups (60g) of dehydrated soy curls
- ¼ cup (15g) of chopped fresh parsley
- 2 cups (240g) of all-purpose flour
- 2 teaspoons of baking powder
- 1 teaspoon of salt
- ⅔ cup (160ml) of non-dairy milk
- 2 tablespoons of vegan butter, melted
- Make the soup: Heat the oil in a 6-quart (5.7L) pot over medium heat. Add the carrots, onion, celery, and garlic and sauté for 5 minutes, or until the vegetables are fragrant. Pour in the broth and stir to combine. Tie the bay leaves together and place them in the pot along with the vegan butter, salt, and pepper. Bring to a boil over high heat, then continue to boil for 8 to 10 minutes, until the soup is very hot and the vegetables have softened.
- Carefully scoop out 2 cups of the soup broth and whisk it with the flour in a large bowl to make a slurry. Remove and discard the bay leaves. Pour the slurry into the soup (this will help thicken it) and reduce the heat to medium. Add the soy curls and parsley and stir. Simmer over medium heat for 5 to 7 minutes, until the soy curls are rehydrated and soft.
- Meanwhile, prepare the dumplings: In a large bowl, whisk together the flour, baking powder, and salt. Pour in the non-dairy milk and melted vegan butter and mix with a spoon to form a sticky dough.
- Scoop 2 heaping tablespoons of the dough into the simmering soup to form a dumpling. Repeat until all of the dough has been used; you should get 12 dumplings total.
- Cover the pot with a lid and simmer the soup over medium heat for 15 minutes. The dumplings will puff up during cooking; if you cut one in half, it should look like a dry biscuit.
- To serve, place 3 dumplings in each bowl and pour one-quarter of the soup over the dumplings. Garnish each serving with a pinch of black pepper.
- If you don’t have soy curls, worry not! This soup will be just as delicious without them and you’re welcome to replace them with an item of your choice such as seitan or mushrooms instead.
- Better Than Bouillon will work great as a veggie broth if you are looking for a more sustainable option! Just follow package instructions on how much to measure out.
- Out of parsley? Other fresh herbs you have on hand such as dill, chives, or sage will work great, too!
Keywords: dumpling soup, comfort food, winter, fall, warm, vegan chicken
Soup is one of the best meals to make ahead of time for the week. You can store this delicious vegan chicken and dumpling soup in an airtight container for 4-5 days. Freezing your food instead? Pour into freezer-safe bags or containers such as mason jars and keep for up to one month. Do note that the quality of the dumplings may diminish while in the freezer but the soup will still be soup-er tasty!
More Seriously Great Plant-Based Soups:
Don’t miss our round-up of incredible plant-based soup recipes you’ve gotta try! Here are some that may grab your interest:
- Sweet Potato Soup
- Creamy Tomato Soup
- Chickpea Noodle Soup
- Mum’s Beet and Ginger Soup
- Italian Soup With Quinoa Meatballs
- Dairy-Free Cream of Mushroom Soup
Vegan chicken and dumplings recipe and photos by vegan food blogger Francesca Bonadonna, published with permission from her gorgeous vegan cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods. Article written by Amanda Meth. Please note that this article contains affiliate links which supports our work at World of Vegan.