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.
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, shredded cooked chicken, 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!