Vegan Chicken And Dumplings (With Chickpeas!)
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!
Servings: 6 servings
Ingredients
Chickpea Soup
- 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
Vegan Dumplings
- 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
Instructions
- 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!
Video
Notes
Storage: 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.
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 biscuits or dumpling dough? Totally! You can use a vegan-friendly biscuit dough like Bisquick or any other favorite mix to save some time.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 59.7g | Protein: 9g | Fat: 13.6g | Saturated Fat: 1.8g | Cholesterol: 0mg | Sodium: 1170mg | Potassium: 541mg | Fiber: 6.2g | Sugar: 5.8g | Calcium: 169mg | Iron: 4mg
