Comfort food doesn’t get much better than this Vegan Chicken and Dumplings recipe! Homemade dumplings simmered in a hearty vegan “chicken” soup are fluffy, tender, and savory. It’s so easy to make in one pot on the stove!

close up on vegan chicken soup and dumplings in a large black pot.

If you’re looking for the ultimate vegan comfort food for dinner tonight, turn to this Vegan Chicken and Dumplings recipe. It’s a one-pot dish made entirely on the stove with a hearty vegan “chicken” soup and homemade drop dumplings. You won’t believe how easy it is to put together!

The creamy soup is made with simple ingredients and my favorite homemade vegan “chicken”. Made from seitan, it has the most delicious meaty texture and savory flavor. You can easily make the “chicken” months ahead of time and keep it in your freezer so you can make chicken and dumplings whenever you want. You can also use your favorite store bought vegan chicken.

Creamy vegetable soup, vegan seitan chik’n, and fluffy soup dumplings are so great together. You’re going to want to keep this recipe in your back pocket for sick days, during winter, and when you’re craving a big bowl of comfort!

a white bowl filled with vegan chicken soup and dumplings.

Ingredients needed (with substitutions)

  • Vegan chik’n – If you don’t want to make your own vegan “chicken”, you can replace it with a can of chickpeas or use something like Tofurky chik’n pieces.
  • Yellow onion
  • Carrots – Traditional chicken and dumplings recipes are made with a few simple vegetables, but you can always add more, like celery, potatoes, or green beans.
  • Garlic
  • All purpose flour – You’ll need flour to make the dumplings and to coat the sautéed onion, carrots, and garlic. Cake flour also works when making dumplings and will help them turn out lighter.
  • Vegan chicken broth – Or use regular vegetable broth.
  • Vegan creamer – Make sure to use unsweetened creamer! Coconut milk or cashew cream can also be used (although coconut milk is best).
  • Dried thyme and parsley – Fresh herbs are good too.
  • Frozen green peas – Feel free to add more frozen veggies if you’d like.
  • Baking powder – To help the biscuits rise and fluff up in the soup.
  • Plant milk – Any unsweetened dairy free milk can be used to make the vegan dumplings.
  • Vegan butter
individual glass bowls filled with vegan chicken, vegetables, seasonings, flour, broth, and baking powder.

How to make vegan chicken and dumplings

You can whip up the vegan chicken soup and homemade dumplings in a pinch. The entire recipe comes together easily in one pot on the stove:

To make the chicken soup: 

Heat some olive oil in a large pot over medium heat. Saute the onion and carrots until softened, then add the garlic.

sautéing carrots and onions together in a large black pot.

Pour the flour over the vegetables and stir to coat.

sauteed carrots and onions in a large black pot covered in flour.

Add the broth and creamer to the pot. Stir until the mixture thickens a bit.

womans hand pouring white cream into a black pot filled with broth.

Now you can add the herbs and seasonings, green peas, and vegan “chicken”. Stir it all together and bring it up to a boil. Afterward, lower the heat and let it simmer while you prepare the dumplings.

large black pot filled with a creamy liquid, vegan chicken, dried herbs, and green peas.

To make the drop dumplings:

Stir the flour, baking powder, salt, and black pepper together in a large bowl.

large glass bowl filled with flour.

Make a well in the middle and add the milk and melted vegan butter.

large glass bowl filled with flour, melted butter, and milk.

Stir until a firm ball of dough forms. If it’s too firm or dry, add 1 or 2 tablespoons of milk.

a rolled ball of dough in a glass bowl.

Scoop 2 tablespoons worth of dough out of the bowl and gently drop them right into the simmering chicken soup. The dough will expand a lot, so make sure they aren’t too big!

Place the lid on top of the pot and let the soup simmer until the dumplings are cooked through. Portion into bowls and enjoy!

raw dumplings cooking in a large black pot filled with a creamy chicken soup.

Make ahead tips

This hands-on recipe is really fun to put together! If you want to save time and not make every element at once, follow these tips to make them ahead of time: 

  • Vegan “chicken”: My seitan chicken recipes can be cooked, then stored in the fridge for about 1 week or in the freezer for 3 months.
  • Chicken soup: Make the soup without the dumplings, let it cool, and store it in an airtight container in the fridge for 3 to 4 days.
  • Dumplings: Wrap the finished dough ball in plastic and keep it in the fridge for about 1 week.

Frequently asked questions

  1. What do you serve with chicken and dumplings? This meal is hearty and filling all on its own. If you need a few dishes to serve on the side, I recommend making asparagus, broccoli, potato wedges, caesar salad, or other light vegetable-forward sides.
  2. Can I use storebought dumplings instead? If you want to save time, make the dumplings with a vegan-friendly dumpling mix, like Bisquick.
  3. How can you tell the dumplings are cooked? If you’re unsure, you can cut one dumpling in half to make sure the dough is cooked through and fluffy.
  4. How do you store vegan chicken and dumplings? This is a dish that’s best served fresh because the dumplings tend to soak up the liquid. If you want to store the batch for later, keep the dumplings and soup in separate airtight containers in the fridge.
large spoon scooping a dumpling from a large black pot filled with vegan chicken soup and dumplings.

Want more comforting vegan meals?

close up on vegan chicken soup and dumplings in a large black pot.
4.94 stars (43 ratings)

Vegan Chicken and Dumplings

Comfort food doesn’t get much better than this Vegan Chicken and Dumplings recipe! Homemade dumplings simmered in a hearty vegan “chicken” soup are fluffy, tender, and savory.
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 6 servings


  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 2 medium carrots, peeled and sliced
  • 3 cloves garlic, minced
  • 1/4 cup all purpose flour
  • 4 cups no chicken broth or vegetable broth
  • 1 cup unsweetened, unflavored vegan creamer*
  • 1/2 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1 cup frozen green peas
  • 8 ounces vegan chicken*
  • salt + black pepper, to taste


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 3/4 cup unsweetened plant milk
  • 4 tablespoons vegan butter, melted


Make the soup

  • In a large pot, add the olive oil and warm over medium heat.
  • Add the onion and carrots and cook for about 5 minutes, until softened. Add the garlic and cook for 1 more minute.
  • Add the flour and stir into the vegetables. Slowly pour in the broth, then the creamer, stirring constantly until it thickens a bit.
  • Add the thyme, parsley, green peas and vegan chicken. Stir and bring to a boil, then lower heat and simmer for about 10 minutes. Taste; add salt and pepper as desired.

Prepare the dumplings

  • In a large bowl, stir together the flour, baking powder, salt and black pepper. Pour in the milk and melted vegan butter.
  • Stir until a ball of dough forms. If it seems dry, add a tablespoon or two more of plant milk.

Cook dumplings in the soup

  • Scoop about 2 tablespoons of dough (I used a large cookie scoop) and gently drop them directly into the simmering soup. They will sink in a bit, and expand a ton while they cook!
  • Once they have all been added, cover the pot and let the soup simmer for 15 minutes, or until the dumplings are cooked through.
  • Portion into bowls and serve. Enjoy! Refrigerate any leftovers in a covered container for 3-4 days. It can also be frozen.


  1. Gluten free – Substitute a gluten free flour mix for the all purpose flour and make sure to use chickpeas or another gluten free “chicken” substitute.
  2. For the cream, I used an unsweetened and unflavored coconut/almond blend creamer. You may also use canned full fat coconut milk or cashew cream.
  3. Vegan chicken – I prefer my homemade seitain chicken, but you can also use Tofurky brand chik’n pieces, seitan, chickpeas or any other vegan chicken you like.


Serving: 1of 6 servings | Calories: 419kcal | Carbohydrates: 53g | Protein: 16g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 1010mg | Potassium: 528mg | Fiber: 4g | Sugar: 9g | Vitamin A: 4346IU | Vitamin C: 13mg | Calcium: 157mg | Iron: 4mg
Course: Main
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. This has been a favorite for our family. My 14yr old LOVES it and has requested it (and made it herself) many times this summer- it reminds her of fall 🙂 The recipe is simple and we often have everything on hand to make it, which is great. Thank you- your recipes are my favorite out there- and I have been vegan 20+ years so I have looked at a lot of recipes over the years. Thanks again!

  2. Sooo good! Reminds me of when I was a kid and my Mom would make it (with real chicken). I used a bouquet garni of fresh thyme, sage, rosemary for the herbs. I used cubed baked tofu for the chicken. Such a great variety of textures. Only thing I would change is make the dumplings about half the size. It was so hearty and filling I was stuffed after one bowl! The non-vegetarian in my household loved it too. I had never made this kind of dumpling so I was a little intimated but it was easy! I will definitely be making this again.

    1. Hi Jessica. Isn’t this just a wonderful comfort food recipe!? I’m thrilled that you loved it! Thanks for taking time to share your awesome review and feedback! Wishing you lots of happy cooking!

  3. Love this recipe! Absolutely delicious over mashed potatoes. I only had unsweetened “coconut beverage” available as creamer which was a little thin, so I added a bit of cornstarch to the gravy and it was perfect. My dumplings were a bit dry/hard when biting into them, so I now know to add more milk to the dough – and might add some ground flax seed too to mimic my Mom’s original recipe that used egg. The homemade seitan was a big hit too! Thank you!

    1. You are welcome, Dara. I’m glad you loved the recipe! Thanks for sharing your great review and cooking experience!

  4. Thank you again Nora for another simple and delicious receipt. The dumplings are so easy to ddmake and delicious. You always come through for me.

    1. Hi Patrick. I’m so glad you loved this recipe! I love it as well! Thanks for your wonderful review and feedback! Wishing you lots of happy cooking!

    2. This is excellent ! We didn’t use any “chickens” I also used some poultry seasoning to give the right taste! Thank you for a delish comfort meal !

  5. Hello,
    I’ve made several of your recipes and they are always delicious. When it calls for creamer, what kind are you talking about? Just basic unsweetened coffee creamer? It also says, can sub out creamer for coconut milk, would that be can coconut milk?

    1. Thanks Melodie, I’m glad you are enjoying my recipes. 🙂 Yes, there are generally several options for vegan creamer (like for coffee) that are unsweetened and unflavored. A can of coconut milk also works, or you can make your own cashew cream. For a less rich dish, you can even use unsweetened almond milk. I hope that helps!

  6. I think with a little bit of creativity, you can make this dish taste Okay.
    The ingredients were very Okay.
    It’s the amounts for me.
    The thyme for me was over kill. I would add more liquids too!
    As this became very difficult to manage its thickness.

  7. I’ve made this a couple of times now. Used tofurky chicken which I browned a little in the pot first before adding the veggies. My husband is from the south (Louisiana), and he LOVES vegan versions of good down home dishes like this one. He gets so excited when I make this, says it tastes just like he remembers. Thank you!

    1. You are welcome, Lolo! I’m thrilled you both love the recipe! Thanks for your wonderful review and feedback!

  8. This was so delicious! We made it with your chicken seitan recipe (prepared a couple days in advance for ease) and it was the perfect flavor and texture. My grocery store didn’t carry the Better Than Bouillon No Chicken base, so I got Edward and Sons Not-Chicken bouillon cubes. 2 of those was the perfect amount of flavor, and I didn’t really need to add any salt other than a light sprinkle when I was cooking the carrots and onions. Will be returning to this recipe often!

    1. Hi Kristen. I’m thrilled you love the recipe! Thanks for sharing your fabulous review and feedback!

  9. I cannot get over how amazing this soup is. I’ve missed my mom’s soup since going vegetarian and can’t believe I’ve went through most of my life (& colds) without it. Thank you so much for this!

  10. This was comfort food at its finest! It was so delicious, and came together easily and quickly. I don’t care for vegan chicken substitutes, so I used chickpeas instead. Great recipe!

  11. Thank you so much have been searching for a recipe that would be like my grandma’s dumplings and it’s a success. Quick question how long would it delicious after freezing? Thanks again xx

  12. Another amazing recipe! We are having our coldest temps of the season here in CT, and I couldn’t have picked a better night to try this dish for dinner. I used soy curls (soaked in chicken broth before adding), and added baby kale that needed to be eaten. We all loved this. The way the dumplings cook is magic! This is the ultimate cold weather comfort food. Thank you so much!!

  13. Can you modify this for a slow cooker? I have made before and it is amazing, loved by all of my picky children. Thank you!

    1. Haha, picky eater approved! That’s fantastic! I’m sure it would work in a slow cooker, although it’s never been tested. Stir the soup ingredients together in the slow cooker and cook on high for 3 to 4 hours, then add the dumplings and cook for 1 more hour. Hope this helps!

  14. Wow! This was amazing! I used soy curls that I had pre cooked and almond milk for the milk since that is what I had. This has made it to one of our regular meals.
    Thank you for the recipe!

    1. You are welcome, Becky! I’m thrilled this cozy dish is on your meal rotation! Thank you for your great review and feedback!

  15. Im not a fan of most chicken substitutes so I used a block of pressed firm tofu for the chicken – cubed and slightly smashed, then baked at 350 for 30 – 40 minutes until it gets a little chew, then add to the soup. Also Country Crock Plant Cream is by far the best heavy cream substitute that I’ve tried and it works wonderfully in this recipe.

    1. Hi Rick. Thank you for sharing your wonderful review and your helpful ideas! Wishing you happy cooking!

  16. The weather just cooled off and this was a perfect Sunday dinner. So delicious and easy to make! Thank you for another great recipe! I will definitely keep this one in the rotation.

    1. You are welcome, Nicole! I’m so thrilled you loved the recipe! I love delicious and easy! Thanks for your fabulous feedback and review!

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