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Vegan Chicken Dumpling Soup Recipe

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★★★★★

4.7 from 664 reviews

A hearty and comforting vegan chicken dumpling soup made with sautéed vegetables, rehydrated soy curls for a chicken-like texture, and fluffy dumplings made from non-dairy ingredients. This plant-based soup is perfect for a cozy meal that is flavorful, nourishing, and completely dairy-free.

Ingredients

Scale

Soup Base

  • 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)

Dumplings

  • 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

  1. Prepare the Soup Base: Heat the olive oil in a 6-quart (5.7L) pot over medium heat. Add the sliced carrots, chopped onion, celery, and garlic. Sauté the vegetables for 5 minutes, until fragrant and slightly softened.
  2. Add Broth and Simmer: Pour in the low-sodium vegetable broth and stir to combine. Tie the bay leaves together and place them in the pot along with vegan butter, salt, and black pepper. Bring the soup to a boil over high heat, then continue boiling for 8 to 10 minutes until the vegetables are tender and the soup is very hot.
  3. Make the Flour Slurry and Thicken Soup: Carefully scoop out 2 cups of the hot broth and whisk it vigorously with ½ cup flour in a large bowl to form a smooth slurry. Remove and discard the bay leaves from the soup. Pour the slurry into the pot and reduce heat to medium. Stir in soy curls and chopped parsley. Simmer for 5 to 7 minutes until soy curls are rehydrated and soft.
  4. Prepare Dumpling Dough: In a large bowl, whisk together the 2 cups flour, baking powder, and salt. Pour in the non-dairy milk and melted vegan butter. Mix gently with a spoon to form a sticky, cohesive dough.
  5. Form Dumplings and Add to Soup: Using a spoon, scoop 2 heaping tablespoons of dough and carefully drop them one by one into the simmering soup, spacing them evenly. Repeat until all the dough is used, forming about 12 dumplings.
  6. Cook Dumplings: Cover the pot with a lid and simmer over medium heat for 15 minutes. The dumplings will puff as they cook; check that the interior is dry and biscuit-like by cutting one in half.
  7. Serve: Place 3 dumplings in each bowl and ladle one-quarter of the soup over them. Garnish each serving with a pinch of black pepper to taste.

Notes

  • Use low-sodium vegetable broth to control salt content.
  • Ensure the soy curls are fully rehydrated and soft before serving for best texture.
  • Non-dairy milk can be almond, soy, oat, or your preferred plant-based milk.
  • For thicker soup, adjust flour slurry quantity accordingly.
  • Dumplings should be cooked covered to ensure even puffing and cooking through.

Keywords: vegan chicken dumpling soup, soy curl soup, plant-based soup, vegan dumplings, dairy-free soup, comforting vegan meal

Find it online: https://miarosetti.com/vegan-chicken-dumpling-soup-recipe/