Name: Vegan Chicken Dumpling Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 2 tablespoons olive oil; 2 carrots (about 4 ounces/115 grams, sliced); ¼ onion (about 2 ounces/55 grams, chopped); 2 ribs celery (about 5 ounces/140 grams, chopped); 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); 2 cups all-purpose flour (240 grams); 2 teaspoons baking powder; 1 teaspoon salt; ⅔ cup non-dairy milk (160 ml); 2 tablespoons vegan butter (melted)

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Introduction

This delicious vegan chicken dumpling soup is a comforting and hearty meal perfect for any day. Packed with vegetables, flavorful broth, and soft dumplings, it’s an inviting dish that satisfies both the soul and appetite.

The image shows a close-up of a white pot filled with diced vegetables, including orange carrot slices, light green celery pieces, and translucent cooked onions, all mixed together with a slight shine from cooking. Above the pot, a clear glass measuring cup is pouring a golden-yellow broth with some green herbs into the pot, with a black spatula stirring the vegetables inside. The smooth, shiny surface of the broth contrasts with the chunky texture of the cooked vegetables, all set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Heat the olive oil in a 6-quart (5.7L) pot over medium heat. Add the carrots, onion, celery, and garlic. Sauté for 5 minutes until the vegetables become fragrant.
Step 2: Pour in the vegetable broth and stir to combine. Tie the bay leaves together and add them to the pot along with the vegan butter, salt, and black pepper. Bring to a boil over high heat, then continue boiling for 8 to 10 minutes until the soup is very hot and vegetables are softened.
Step 3: Carefully scoop out 2 cups of the soup broth into a large bowl. Whisk the flour into the broth to create a smooth slurry. Remove and discard the bay leaves from the pot.
Step 4: Pour the slurry back into the soup to thicken it, then reduce the heat to medium. Add the dehydrated soy curls and chopped parsley. Stir and simmer for 5 to 7 minutes until the soy curls are rehydrated and tender.
Step 5: In a large bowl, whisk together the 2 cups flour, baking powder, and 1 teaspoon salt. Pour in the non-dairy milk and melted vegan butter, then mix with a spoon to form a sticky dough.
Step 6: Using a spoon, scoop 2 heaping tablespoons of dough and drop each into the simmering soup to form dumplings. Repeat until all the dough is used, making about 12 dumplings.
Step 7: Cover the pot with a lid and simmer over medium heat for 15 minutes. The dumplings will puff up; cooked dumplings should be dry inside like a biscuit.
Step 8: To serve, place 3 dumplings in each bowl and ladle about one-quarter of the soup over them. Garnish with a pinch of black pepper.

Tips & Variations

For extra flavor, add a splash of soy sauce or tamari to the broth before simmering the soy curls.
Try adding other vegetables like peas or corn for added texture and color.
Use gluten-free flour and baking powder to adapt the recipe for gluten sensitivities.
Fresh herbs such as thyme or rosemary can be added along with the bay leaves for a more aromatic broth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally to keep the dumplings intact. This soup is best enjoyed fresh, as dumplings may become soggy after prolonged storage.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh soy curls instead of dehydrated?

Soy curls are typically sold dehydrated and need rehydration in soup or water. If you find fresh ones, treat them like tofu or seitan and adjust cooking times accordingly.

Can I freeze this soup with dumplings?

It’s best to freeze the soup and dumplings separately. Dumplings tend to lose their texture after freezing and reheating, so adding fresh dumplings when ready to serve provides the best taste and consistency.