If you’ve been craving that cozy comfort food vibe but want to keep it plant-based, this Vegan Chicken and Dumplings Soup Recipe is exactly what you need. It’s rich, creamy, and has the perfect pillowy dumplings stirred right into a savory broth that’ll warm you to your core. I promise, you’ll have a huge pot of this soul-satisfying soup ready before you know it, and it’s so fan-freaking-tastic that it quickly became a staple in my kitchen during chilly nights!

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Why This Recipe Works

Simple Plant-Based Swaps: Uses vegan chicken and plant milks to create familiar, hearty flavors without any animal products.
Creamy & Comforting: The combination of vegan creamer and flour thickens the soup to that perfect cozy consistency.
Fluffy, Flavorful Dumplings: Dumplings cook right in the soup, soaking up all the herbaceous broth flavors while staying tender.
Flexible & User-Friendly: Easily adapted for gluten-free or other dietary needs, making it accessible and delicious for many folks.

Vegan Chicken and Dumplings Soup, plant-based chicken soup, vegan comfort food, hearty vegan soup, easy vegan dumpling recipe - This image shows a close-up of a creamy stew in a black pot, filled with chunky white dumplings that have a soft, fluffy texture and are sprinkled with black pepper. The stew is thick and light beige with visible chunks of orange carrots, small green peas, and pieces of white meat scattered throughout. A metal ladle with a wooden handle is partially submerged in the stew on the right side, scooping up one dumpling. The background surface has been changed to a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Vegan Chicken and Dumplings Soup Recipe is all about layering flavors and textures that dance together beautifully. Each ingredient plays its part in creating that homey, classic soup feel that’s filling yet light. When shopping, look for good quality vegan chicken substitutes and an unsweetened plant-based creamer to keep the soup silky without overpowering the herb notes.

Vegan Chicken and Dumplings Soup, plant-based chicken soup, vegan comfort food, hearty vegan soup, easy vegan dumpling recipe - Flat lay of a medium yellow onion chopped, two medium peeled and sliced carrots, three peeled garlic cloves, a small white ceramic bowl of olive oil, a small white ceramic bowl of all purpose flour, a small white ceramic bowl of no chicken broth, a small white ceramic bowl of unsweetened vegan creamer, a small white ceramic bowl with dried thyme, a small white ceramic bowl with dried parsley, a small white ceramic bowl of frozen green peas, a portion of fresh vegan chicken pieces, a large white ceramic bowl with all purpose flour, a small white ceramic bowl of baking powder, a small white ceramic bowl with salt, a small white ceramic bowl with ground black pepper, a small white ceramic bowl of unsweetened plant milk, a small white ceramic bowl of melted vegan butter, two whole uncracked brown eggs placed on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: A neutral, healthy fat that sautés the veggies without masking their flavor.
Yellow onion: Adds sweetness and depth to the base of the soup.
Carrots: Bring natural sweetness and a pleasant texture contrast.
Garlic: Essential for that warm, aromatic backdrop.
All purpose flour: Thickens the broth and forms the base of the dumplings — a gluten-free substitution works too.
No chicken or vegetable broth: The flavorful liquid base, adding rich umami without meat.
Vegan creamer: Creates the creamy, luscious texture we all crave in chicken and dumplings.
Dried thyme & parsley: Classic herbs that perfectly complement the savory stock.
Frozen green peas: Add a pop of color and subtle sweetness.
Vegan chicken: The star player giving that satisfying chew and protein punch.
Baking powder: Makes those dumplings fluffy and light.
Plant milk & vegan butter: Keep dumplings tender and deliciously moist.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Vegan Chicken and Dumplings Soup Recipe is how adaptable it is. I often switch up the herbs or add extra veggies depending on the season or what I have on hand. Feel free to play around — this soup welcomes your personal touch and will always come out comforting.

Variation: I once added diced mushrooms along with vegan chicken for a deeper umami flavor, and it was a winner! You might try cubed potatoes or kale for extra heartiness too.
Herb swaps: Fresh herbs like thyme or parsley can brighten the soup, but dried work perfectly if that’s what you have.
Vegan chicken choices: I’m partial to my homemade seitan chicken, but store-bought brands or even chickpeas can do the job effortlessly.
Gluten-Free Option: Swap the all-purpose flour for a gluten-free blend, and use chickpea or lentil-based nuggets for the vegan chicken to keep it safe and delicious.

Step-by-Step: How I Make Vegan Chicken and Dumplings Soup Recipe

Step 1: Sauté the Veggies for a Flavor Base

Start by heating the olive oil over medium heat in a large pot. Toss in the chopped onion and sliced carrots, then cook them about 5 minutes until they’re soft and fragrant. Add the minced garlic last and give it just a minute to simmer — garlic burns quickly, so don’t walk away! This creates that warm, inviting base flavor that’s crucial for a good soup.

Step 2: Build the Broth and Thicken It

Next, sprinkle the all-purpose flour over the veggies and stir to coat evenly — this helps thicken the soup without lumps. Slowly pour in your vegetable or no chicken broth while stirring constantly, then add the vegan creamer. Keep stirring until the broth starts to thicken slightly; this creamy body is what makes the soup feel truly indulgent without dairy.

Step 3: Add Herbs, Peas, and Vegan Chicken

Stir in the dried thyme, parsley, green peas, and your chosen vegan chicken pieces. Bring the soup to a gentle boil, then lower the heat and let it simmer for 10 minutes to marry the flavors. Don’t forget to taste at this stage — add salt and pepper according to your preference to really make the seasoning pop.

Step 4: Prepare and Drop Dumplings

While the soup simmers, mix your dumpling dough: in a large bowl, combine the flour, baking powder, salt, and pepper. Pour in the plant milk and melted vegan butter, stirring until a ball of dough forms. If it feels too dry, add a tiny splash more milk — it should be pliable but not sticky. Then, using a tablespoon or cookie scoop, gently drop scoops into the simmering soup. They’ll sink down but then expand beautifully as they cook!

Step 5: Simmer Until Dumplings Are Fluffy and Cooked

Cover the pot and let everything simmer together for 15 minutes without lifting the lid (trust me, let the steam work its magic). Your dumplings will puff up soft and tender while soaking up the broth’s delicious flavors. Once the time’s up, give the soup a gentle stir and it’s ready to serve!

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Tips from My Kitchen

Use Unsweetened, Unflavored Creamer: I experimented with sweetened creamers once, and it threw off the flavor balance—unsweetened keeps it savory and neutral.
Don’t Stir Dumplings After Dropping: They’re delicate and need room to puff up; stirring breaks them apart and ruins the texture.
Adjust Dough Consistency: When mixing dumplings, adding a little extra plant milk ensures they’re soft and not dry.
Simmer Gently: A low simmer keeps the broth clear and dumplings perfectly tender instead of tough.

How to Serve Vegan Chicken and Dumplings Soup Recipe

Vegan Chicken and Dumplings Soup, plant-based chicken soup, vegan comfort food, hearty vegan soup, easy vegan dumpling recipe - The image shows two white bowls filled with thick, creamy chicken stew with three layers of soft, round dumplings floating on top. The stew is light beige with visible chunks of white chicken pieces, bright orange carrot slices, and green peas evenly mixed throughout. The texture looks rich and smooth, dotted with black pepper and herbs. A silver spoon sits inside the bottom bowl. The bowls are placed on a white marbled surface with a soft gray cloth partly under them. Photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this soup with a sprinkle of fresh chopped parsley or a few thyme leaves for brightness. Sometimes, a drizzle of vegan butter or a dash of cracked black pepper makes it feel extra indulgent. If you’re feeling fancy, a sprinkle of nutritional yeast adds a cheesy, savory oomph.

Side Dishes

For a full meal, pairing this soup with a crunchy green salad or toasted crusty bread is my go-to. It’s perfect for soaking up every last drop of broth. I’ve also served it alongside some roasted root veggies when feeding guests for a cozy, complete dinner.

Creative Ways to Present

On weekends when I want to impress, I ladle this soup into individual rustic bowls and top with a swirl of fresh herbs and a sprinkle of smoked paprika for color. It’s both comforting and visually inviting. You could even serve in mini soup crocks during a dinner party for that warm, homey vibe.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge and find that the soup stays delicious for 3-4 days. The dumplings soak up a little more broth over time, so you might want to add a splash of broth or water when reheating to loosen things up.

Freezing

Freezing works great for this Vegan Chicken and Dumplings Soup Recipe, though I recommend freezing the soup and dumplings together in a large container. When thawing, do it overnight in the fridge to keep the dumplings from turning mushy. I’ve found it’s still incredibly tasty even after freezing, making it perfect for batch-cooking.

Reheating

When reheating, I gently warm the soup on the stovetop over low heat, stirring occasionally to prevent sticking and to restore its creamy consistency with a quick splash of plant milk or broth if needed. Microwaving works too, but stirring halfway through helps keep the dumplings tender.

FAQs

Can I make this Vegan Chicken and Dumplings Soup Recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend and use gluten-free baking powder for the dumplings. For the vegan chicken, chickpeas or gluten-free seitan alternatives work perfectly. Just watch the consistency of the dough—it might need a bit of extra plant milk.
What types of vegan chicken can I use?

I usually make homemade seitan chicken, but store-bought brands like Tofurky chik’n or Beyond Meat’s plant-based options are great too. If you want something simple, chickpeas or even diced tofu can give you a similar texture.
Can I prepare the dough ahead of time?

It’s best to prepare and cook the dumplings fresh since the dough can dry out or become too sticky if refrigerated. If you want to save time, prep the soup base first, then make and add dumplings right before serving.
Is it okay to use canned coconut milk instead of vegan creamer?

Yes! Full-fat canned coconut milk or cashew cream works wonderfully to add creaminess. Just be sure it’s unsweetened and unflavored to keep the savory balance.

Final Thoughts

This Vegan Chicken and Dumplings Soup Recipe is one of those rare finds that feels indulgent and comforting but still fits perfectly into a plant-based lifestyle. It quickly earned a top spot in my rotation because it’s so satisfying and surprisingly straightforward to make. If you’re anything like me and love recipes that hug you from the inside out, give this one a try—you’ll be hooked, and I can’t wait for you to enjoy it in your own kitchen!