With quick drop biscuits and a creamy vegan broth, this Vegan Chicken and Dumplings recipe makes the perfect cozy soup! The soup comes together in 45 minutes thanks to chickpeas that are already cooked. Whip up a batch to enjoy for a quick dinner or enjoy for a comforting lunch!
Have you heard of chicken and dumplings? It’s traditionally a soup with a creamy broth and chicken and then dumplings on top that are steamed in the soup. It can be enjoyed for lunch or dinner, but I personally like to make it (it meaning the vegan version) for dinner and eat leftovers for lunch!
To veganize this soup, I decided to use my chickpea idea from my vegetarian Marry Me Chickpeas! I chose to use chickpeas because their size is similar to chicken chunks so the soup has the same mouth feel as traditional chicken and dumplings (my food scientist background always comes in handy!)
The dumplings on them can be drop style, rolled, or biscuits. But after some research and testing, drop dough won out because it’s so easy and doesn’t require any fussing around. So if you want to learn how to make the best darn vegan chicken and dumplings, then let’s get cooking!
Why you’ll love it
- One pot is all you need to make both the delicious soup and the dumplings.
- Fast thanks to chickpeas being ready to go, unlike their chicken counterpart.
- Pantry staple ingredients like flour, carrots, and broth are all you need for a full meal!
“Made this tonight and it turned out sooo yum! I ran out of flour so had to use half cup of chickpea flour with remaining white flour, still good! Thanks for the recipe!” —Sarah
Ingredients for Vegan Chicken and Dumplings
The ingredients for this soup really are pantry staples and many of them are shelf-stable too! The only kind of specialty item is vegan creamer, but most grocery stores sell that now.
- Mirepoix: The base of this soup comes from the melody of flavors from a traditional mirepoix. It’s yellow onion, carrots, celery, and garlic, sautéed in a but of olive oil.
- Poultry seasonings: This is an all-in-one seasoning that is made up of classic spices like thyme and rosemary. We will use it in the soup and the dumplings!
- Vegetable broth: You can use store-bought broth or make your own homemade!
- Flour: Flour helps to thicken the stock and to make the dumplings. All-purpose flour is fine here. I wouldn’t use gluten-free for the dumplings because it may result in dense and gummy dumplings (we didn’t test this recipe with gluten-free flour).
- Chickpeas: These also are sometimes labeled as garbanzo beans but they are one and the same. You can use either one in the canned form or cook them yourself.
- Frozen peas: Peas add a sweet burst. I like to use petite frozen peas.
- Vegan creamer: I use unsweetened vegan creamer for the broth and the dumplings, but vegan heavy cream or coconut milk will work for the broth. For the dumplings, evaporated milk, buttermilk, or plant-based drinking milk will work too.
- Bakings Powder: This helps the biscuits rise while being steamed in the soup.
- Salt: Salt is a must to help bring out all the other flavors!
Baking powder vs baking soda
These are not the same! Baking powder is a combination of baking soda and cream of tartar. The baking soda is a base and the cream of tartar is an acid. So, it creates a complete reaction in recipes that don’t include an acid (like vegan dumplings without buttermilk).
How to make Chickpeas and Dumplings
This soup is super fast to make, made in one pot, and super forgiving, so no fussing over the stove for this recipe! Let me show you (full recipe at the end of this post).
- Make the flavor base by sauteing the mirepoix, garlic, and seasonings.
- Make the soup by adding the broth to the pot.
- Prepare the dumplings while the broth simmers by just mixing everything in a bowl.
- Add the peas, chickpeas, and creamer to the soup and top with dumplings.
- Cook covered for 15 minutes, then enjoy!
To store it, you need to remove the dumplings first. Then store the soup in the fridge for up to 5 days and the dumplings separate. The dumplings will keep in an air-tight container for 4 days. To reheat the dumplings, toast in the oven for a few minutes until heated through.
Why this Recipe Works
This recipe really is a triumph because it delivers all of the flavor, minus any animal products! Here’s exactly why we love it:
- Classic ingredients like celery, onion, and carrots maintain the flavor that chicken and dumplings are known for.
- Chickpeas offer the same texture and bite experience as chicken but don’t require any pre-cooking.
- It’s all cooked in one pot which saves on dishes, time, and effort.
“Super easy to make! My husband got 3/4s of way through dinner before he noticed there was no chicken! Officially carnivore approved!” —Marianne
Can I make this recipe in advance?
I don’t recommend it all being made in advance because the dumplings become soggy. But, you can make the soup and store it and then make the biscuit dough and store it. When you want to eat the vegan chicken and dumplings, just top the soup with the dough and cook as directed.
How do I tell if the dumplings are done?
They should be firm and if a toothpick is inserted into one, it should come out clean.
Can I use store-bought biscuit or dumpling dough?
Totally! You can use a vegan-friendly biscuit dough like Bisquick or any other favorite mix to save some time.
what to serve with chicken and dumplings
This soup is delicious on its own because it’s a soup and bread all together. But, if you want some pairing ideas, here are a few of my favorites!
- Shaved Brussels Sprouts Salad is a refreshing salad that only takes 15 minutes to put together!
- Easy Veggie Wraps may sound like an odd pairing but the refreshing crunch from the wrap is a welcome contrast to the soft chickpeas and dumplings!
- Rosemary Roasted Potatoes can be popped in the oven to bake while the soup is going.
“The soup was easy to make, delicious, and savory. This was my first time making dumplings!” —Karen
- 1 Tbsp olive oil 15 mL
- 1 medium yellow onion diced, about 1 ½ cups
- 2 medium carrots peeled and cut into rounds
- 2 ribs celery diced
- 4 cloves garlic minced
- ¼ cup flour 30 g
- 1 tsp poultry seasoning
- ½ to 1 tsp salt start with ½ tsp and add more before serving if needed
- 4 cups vegetable broth 1 L
- 1 15-oz can chickpeas drained, 425 g
- 1 cup frozen peas 170 g
- 1 cup unsweetened unflavored vegan creamer you could also use evaporated milk (for non-vegan) or coconut milk, 236 mL
- 2 cups flour 240 g
- 1 Tbsp baking powder
- 1 tsp salt
- ½ tsp poultry seasoning
- ¾ cup vegan creamer or milk I used the same unflavored vegan creamer as in the soup, but you could also use evaporated milk or buttermilk (for non-vegan), or a plant-based drinking milk, 170 mL
- ¼ cup olive oil 60 mL
- Flavor Base: Heat oil in a large pot, then add diced onions, carrots, and celery. Cook until onion is soft, about 5 minutes. Stir in garlic and cook for another minute. Stir flour, poultry seasoning, and salt to evenly coat veggies.
- Soup: While stirring, slowly pour in the vegetable broth. Taste and add more salt if needed. Cover and bring to a gentle simmer while you prepare the dumplings.
- Dumplings: Stir together flour, baking powder, salt, and poultry seasoning. Stir in vegan creamer or milk and oil, stirring just until dough comes together (do not over stir – this will result in tough dumplings).
- Assemble: Add chickpeas, frozen peas, and creamer to the soup. Bring back to a simmer, then drop spoonfuls of the dumpling dough right into the soup.
- Cook: Put a lid on the soup and cook for 15 minutes. Do not lift the lid while cooking – you want to build up the steam, which will cook the dumplings! After 15 minutes, check on dumplings (they should be firm, and a toothpick inserted should come out clean). Serve warm!