Vegetarian Chicken and Dumplings Soup Recipe
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Jump to RecipeThis vegetarian chicken and dumpling soup recipe is the coziest bowl of comfort food! Rich, thick, hearty, herby, and easy to make.
Serve with a fresh side salad and curl up next to the fire to enjoy this great cold weather recipe. Made without dairy and an option for a gluten free version also!
This vegetarian Chicken and Dumplings soup is rich and creamy and is the perfect cozy wintertime recipe. It is fairly simple to make and a huge pot is great to meal prep for the week. I made a big batch of this soup, and the below recipe yields about 6 quarts. It also freezes well, so you can batch cook and divide into meals for later.
This Creamy Vegan Chicken and Dumplings Soup Is:
- Comforting
- Satisfying
- Herby
- Great for meal prepping, batch cooking, or making ahead
- Loaded with Flavor
- Vegan, Dairy Free, and has an easy Gluten Free Option!
Meal Prep Vegan Chicken Dumplings Soup
You can easily meal prep this vegan and gluten free chicken and dumplings soup recipe by following the below recipe and dividing it into a few equal portions to enjoy throughout the week. I love having a tasty homemade meal ready in my fridge during the busy weekdays.
By meal prepping this recipe, you can cook once and have perfectly portioned meals ready to go.
Browse all our meal prep recipes to batch cook or make ahead. Heat + eat, you’re all set!
What’s In This Dairy Free Chicken and Dumplings Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Onion
- Garlic
- Carrots
- Celery
- Potatoes
- Reduced Sodium Vegetable Stock or Bouillon: I love this low sodium vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out.
- Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
- Extra virgin olive oil
- Peas
- Parsley
- Flour: for the dumplings. I used all purpose. You can use a gluten free flour in this recipe .
- Baking Powder: there is a no sodium and gluten free baking powder!
- Almond Milk: I like this shelf-stable almond milk, I always keep a few of these in my pantry or fridge and it’s great for recipes like this! Make sure you use a plain unsweetened milk, or regular milk if you eat dairy.
- Salt & Pepper
One Pot Soup Recipes For the Win!
This cozy vegan recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these fall months when the weather starts to turn cooler. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! All the food gets cooked at once, which makes cleaning up a breeze.
And the stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other one pot meals that are ready in no time!
How Do I Make Vegetarian Chicken and Dumplings Soup?
- In a large soup pot, add the olive oil, onion, and garlic. Saute on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and saute for an additional 3 minutes.
- Add the potatoes, vegetable stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
Other Filling Vegan Soup Recipes You’ll Love!
One-Pot Creamy Vegan Tortellini Soup Recipe
Vegetable Pot Sticker Soup Recipe
Creamy Tofu Noodle Soup (Vegan, Gluten Free)
One-Pot Pho Recipe (Vegan, Vegetarian, GF)
Lemony White Bean Soup (Vegan, Gluten Free)
& read through my Top 125 Plant-Based Pantry Staple Ingredients & Recipes that I stock my pantry with!
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Vegetarian Chicken and Dumplings Soup
Ingredients
For the Soup
- 1 tablespoon extra virgin olive oil
- 1 sweet onion diced
- 4 cloves garlic minced
- 4 carrots sliced
- 3 stalks celery chopped
- 4 potatoes diced
- 8 cups Vegetable Stock
- 1 teaspoon Sea Salt
- 1 teaspoon thyme
- 1 cup frozen peas
- 1/2 cup sweet corn
- 1/2 cup fresh parsley chopped
For the Dumplings
- 2 cups all-purpose flour use gluten free if GF
- 1 tablespoon baking powder
- 1/2 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
- 3/4 cup plain unsweetened almond milk unsweetened
Instructions
- In a large soup pot, add the olive oil, onion, and garlic. Saute on low heat for 5 to 6 minutes until the veggies become translucent. Add the carrots and celery and saute for an additional 3 minutes.
- Add the potatoes, vegetable stock, salt, and thyme and bring to a boil. Reduce to a simmer and cook on low for 30 minutes until veggies are soft. Add the corn and peas and stir well.
- Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
- With a small scoop (I used a small melon baller) scoop 1 teaspoon of dough into the soup at a time. The dumplings should be roughly the same size. Add each dumpling to the soup until all the dough is gone. Then add the fresh parsley. Cover the soup and simmer for an additional 15 minutes. Dumplings should be cooked all the way through.
- Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!
Nutrition
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