ChikN and Dumpling Soup

ChikN and Dumpling Soup

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Nothing warms the soul quite like a bowl of Vegan Chikn and Dumpling Soup on a cold winter day. This plant-based version of the classic comfort food brings together tender “chikn,” hearty vegetables, and soft, pillowy dumplings—all simmered in a flavorful broth that will transport you back to your grandmother’s kitchen. Perfect for cozy nights, meal prep, or sharing with loved ones, this soup is both nourishing and deeply satisfying.

History

Chick’n and dumpling soup has roots in Southern American cuisine, often considered a staple of home cooking passed down through generations. Traditionally, it was made with chicken, flour, milk, and seasonings, and it became a symbol of comfort and family gatherings, especially during winter months. The dumplings—soft, doughy pieces cooked directly in the simmering broth—were a way to stretch the meal while adding hearty texture.

Over time, this classic dish has inspired plant-based adaptations that honor the original flavors while making it accessible for vegans and those seeking healthier options. Using vegan “chikn” and dairy-free alternatives, this version preserves the warmth, nostalgia, and soul-soothing qualities of the traditional soup. Every spoonful is a taste of home, a little bit of nostalgia, and a whole lot of warmth—perfect for sharing with loved ones or savoring on a quiet winter evening.

Servings: 4 Servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Equipment Needed: Pot, Knife, Measuring Utensils

Ingredients:

3 Tablespoon Extra Virgin Olive Oil

1 Can Jackfruit, torn by fork OR Chickpeas (can, drained and rinsed) OR TVP OR Tofu, cubed

1 Medium Onion, chopped

2 Celery Stalks, chopped, washed

1 or 2 Carrots, chopped, washed

4 Garlic Cloves, crushed

4 Bay Leaves

1/2 teaspoon Salt

1 teaspoon Italian Seasoning

1 teaspoon Thyme, dried

2 Tablespoons Nutritional Yeast Flakes

2 Tablespoons Flour

1 teaspoon Bragg's Liquid Aminos OR Coconut Aminos

1/2 Cup Nut Milk

4 Cups Vegetable Broth

Directions:

1. Pour olive oil into pot on Medium Heat (5 out of 10). Once hot, add Onions and Shredded Jackfruit, cook 5 minutes.

2. Add Carrots and Celery, stir.

3. Add Seasonings, and Flour.

4. Add Vegetable Broth and stir (the color of the broth will become slightly yellow due to the flour and Nutritional Yeast Flakes. Cook 10 minutes on Medium Heat (5 out of 10).

5. Add pieces of biscuits, 1 teaspoon at a time until all pieces are in the soup. Cook additional 10 minutes.

6. Eat and Enjoy when cool.

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Vegan ChikN and Dumpling Soup

Servings: 4 Servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Equipment Needed: Pot, Knife, Measuring Utensils

Ingredients:

3 Tablespoon Extra Virgin Olive Oil

1 Can Jackfruit, torn by fork OR Chickpeas (can, drained and rinsed) OR TVP OR Tofu, cubed

1 Medium Onion, chopped

2 Celery Stalks, chopped, washed

1 or 2 Carrots, chopped, washed

4 Garlic Cloves, crushed

4 Bay Leaves

1/2 teaspoon Salt

1 teaspoon Italian Seasoning

1 teaspoon Thyme, dried

2 Tablespoons Nutritional Yeast Flakes

2 Tablespoons Flour

1 teaspoon Bragg's Liquid Aminos OR Coconut Aminos

1/2 Cup Nut Milk

4 Cups Vegetable Broth

Directions:

1. Pour olive oil into pot on Medium Heat (5 out of 10). Once hot, add Onions and Shredded Jackfruit, cook 5 minutes.

2. Add Carrots and Celery, stir.

3. Add Seasonings, and Flour.

4. Add Vegetable Broth and stir (the color of the broth will become slightly yellow due to the flour and Nutritional Yeast Flakes. Cook 10 minutes on Medium Heat (5 out of 10).

5. Add pieces of biscuits, 1 teaspoon at a time until all pieces are in the soup. Cook additional 10 minutes.

6. Eat and Enjoy when cool.