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Vegan Chicken and Dumplings Soup Plantiful Cookbook Photo

Delicious Vegan Chicken & Dumpling Soup

  • Author: Francesca Bonadonna
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 5 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan


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
  • cup (160ml) of non-dairy milk
  • 2 tablespoons of vegan butter, melted


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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