Vegetarian Chicken and Dumplings Soup Recipe

This vegetarian Chicken and Dumpling Soup is the coziest bowl of comfort food! Rich, thick, hearty, herby, and gluten free.  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!

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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 healthy 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. I rely heavily on meal prepping and created a whole section of the site to recipes you can meal prep, batch cook, or make ahead.  Heat + eat, you’re all set!

What’s In This Dairy Free Chicken and Dumplings Soup Recipe?

• Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry.  For the quality of oil you get, it’s an excellent value, I would highly recommend!
• 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!  By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
• Thyme – I used fresh thyme as we have it growing on our property, but this dried thyme would be a perfect substitute.
• 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 here on Amazon!
• 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.
• Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt.  It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
• Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper.  Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend. 

How Do I Make Vegetarian Chicken and Dumplings Soup?

1. 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.
2. 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.
3. Mix all the dumpling ingredients in a bowl, and knead a few times with your hands until the dough is well combined.
4. 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.
5. Serve with a fresh side salad, a slice of thick crusty bread, and enjoy!

Other Filling Vegan Soup Recipes You’ll Love!

Get the Same Ingredients I Used for This Dairy Free Chicken and Dumplings Soup!

As always, if you make this dairy free chicken dumpling soup recipe be sure to leave me a comment, rate this recipe, and tag me on Instagram so I can feature you.  I love seeing all your photos of my recipe recreations!

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Vegetarian Chicken and Dumplings Soup

Kelly Jensen

This vegan Chicken and Dumpling Soup is the coziest bowl of plant-based comfort food! Rich, thick, hearty, herby, and can be made gluten free.  Serve with a fresh side salad and curl up next to the fire to enjoy this great cold weather recipe.

5 from 9 votes

Print Recipe Pin Share Tweet

Cook Time 45 minutes mins

Total Time 45 minutes mins

Course Dinner, Lunch, Soup

Cuisine American

Servings 6 quarts

Calories 366 kcal

Ingredients

  

1x2x3x

For the Soup

• 1 tablespoon olive oil
• 1 sweet onion diced
• 4 cloves garlic minced
• 4 carrots sliced
• 3 stalks celery chopped
• 4 potatoes diced
• 8 cups No-Salt-Added Vegetable Stock
• 1 teaspoon Himalayan 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 flour use gluten free if GF
• 1 tablespoon baking powder
• 1/2 teaspoon Himalayan sea salt
• 1/2 teaspoon freshly ground Tellicherry Black Pepper
• 3/4 cup plain unsweetened almond milk unsweetened

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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!

Notes

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Nutrition

Calories: 366kcalCarbohydrates: 75gProtein: 10gFat: 4gSaturated Fat: 1gSodium: 2132mgPotassium: 944mgFiber: 8gSugar: 8gVitamin A: 8097IUVitamin C: 50mgCalcium: 216mgIron: 4mg

Keyword Cozy Vegan Recipes, Meatless Chicken and Dumplings, Plant Based Chicken and Dumplings, Vegan Chicken and Dumpling Soup, Vegan Chicken and Dumplings, Vegan Chicken and Dumplings Soup, Vegan Comfort Food Soups, Vegetarian Chicken and Dumplings

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This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!