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vegan chicken and dumpling soup

Vegan Chicken and Dumplings

Course Dinner
Cuisine Southern, vegan
Keyword Carrot, Dumplings, Soup
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 White Onion Finely Diced
  • 1 tbsp Vegan Butter
  • 1 cup Carrots Chopped
  • 1/2 tsp Poultry Seasoning
  • 1/2 tsp Sage
  • 1/4 tsp Cumin
  • 1 Bay Leaf
  • 6 cups Water
  • 4 tsp Better Than Bouillon No Chicken Base If not using this replace water with vegetable broth

For the Dumplings

  • 1 cup All Purpose Flour
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 1 tbsp Vegan Butter Cut into pieces
  • 1/2 cup Plant Based Milk I use Almond Milk

Instructions

  1. Use a large pot over medium high heat. Melt a tablespoon of vegan butter. Saute the onions and carrots in the butter for about five minutes.

  2. Then add the spices (poultry season, sage, cumin, bay leaf) and stir to combine with the onions and carrots.

  3. Once the spices are toasted add six cups of water. Add four teaspoons of Better Than Bouillon No Chicken Base to the water.

  4. Bring to a boil, reduce heat to a simmer. Cover and cook for 15 to 20 minutes.

  5. While the soup is simmering make the dough for the dumplings. Mix the dry ingredients (flour, baking powder, salt) together then using your hands or a fork mix in a tablespoon of vegan butter and 1/2 cup of plant based milk. Work the dough to incorporate all ingredients. Dough will be dry.

  6. Simmer the soup until vegetables are tender. Remove the bay leaf. Drop spoonfuls of dumpling dough into the soup. Cover and cook until the dumplings puff up and cook through, about 15 to 20 minutes