Delicious Vegan Chicken Dumpling Soup

Vegan Chicken and Dumplings Soup Served in a Bowl From the Plantiful Cookbook

4.86 from 14 votes

Delicious Vegan Chicken Dumpling Soup

This delicious 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!.

Prep Time20

Cook Time45

Total Time1 5

Course: Soup

Cuisine: American

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 548kcal

Author: Michelle Cehn

Ingredients

For The Soup

2 tablespoons olive oil
2 carrots about 4 ounces/115 grams, sliced
¼ onion about 2 ounces/55 grams, chopped
2 ribs celery chopped (about 5 ounces/140 grams)
2 cloves garlic chopped
10 cups low-sodium vegetable broth (2.4L)
2 bay leaves
2 tablespoons vegan butter
¼ teaspoon salt
¼ teaspoon ground black pepper
½ cup all-purpose flour (60 grams)
1½ cups dehydrated soy curls (60 grams)
¼ cup chopped fresh parsley (15 grams)

For The Dumplings

2 cups all-purpose flour (240 grams)
2 teaspoons baking powder
1 teaspoon salt
⅔ cup non-dairy milk (160ml)
2 tablespoons vegan butter melted

Instructions

To 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.

To Make 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.

Notes

Storing Leftovers: Let the soup cool down before storing it. Pour it into an airtight container and pop it in the fridge. It’ll stay fresh for about 3 to 4 days.
How to Freeze: Place in a freezer-safe containers for up to 3 months. Just know the dumplings might get a little softer after thawing, but it’ll still taste great. Warm it up on the stove or in the microwave when you’re ready to enjoy.
No Soy Curls? 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.
Veggie Broth Tip: 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!

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