Vegetarian “Chicken” and Dumpling Soup

Vegetarian “Chicken” and Dumpling Soup

We all have those recipes that bring us right back to our roots. Those recipes that bring us home. Well, this is one of mine. Soups in general bring me back to growing up in the Midwest, but this Vegetarian “Chicken” and Dumpling Soup in particular is the one for me. 

If you haven’t had Chicken and Dumpling Soup, I’d like to introduce you to the rest of your culinary life. It’s basically like Chicken Noodle Soup, but instead of noodles they’re delicious bread-y dumplings. Sounds delicious? Good. Don’t eat meat? No problem!

We made it vegetarian. 

To do that, we found the No-Chicken Better Than Bouillon. If you’ve never heard of Better Than Bouillon, it’s a healthier, more flavorful bouillon than your usual one. Plus, they make a vegan one that tastes like chicken. Perfect! 

How’s it made?

It’s a pretty simple dish, all in all. You start with a classic mirepoix, which is a French term for your usual soup base of celery, carrot, and onion. You cook that with some oil, add some water, put in some No-Chicken Better Than Bouillon, cook that for a while, and the soup base is done. 

Then, you move on to the dumplings. It’s milk, melted butter, salt, flour, and eggs. You can add some herbs like parsley or rosemary to keep things interesting, but those are optional. A quick note: the dough will be very wet and shaggy. That’s totally fine. 

Now for the super satisfying part. You grab your spoon, take little spoonfuls of the dough, and dunk it into the boiling soup base. They should just slide right off. Let it cook for a while until the dumplings are completely cooked through. 

Super simple, right? It also makes a pretty huge batch, so you can make it before your week starts and freeze a bunch of containers of it to bring for lunch. It definitely freezes well, and I love bringing it for lunch with a salad and a sandwich for your classic lunch combo that’s OH so yummy!

Tips and Tricks:

This recipe is pretty hard to mess up. There’s one main thing that can go wrong with any soup that you make: don’t add too much salt until it’s the desired thickness. Soup can really easily get WAY too salty if you’re not careful, because as you simmer off liquid, the salt will stay behind. So, something might taste fine with 10 cups of liquid, but will be a little gross with 7 or 8 cups of liquid. So, that’s why we don’t have you add any salt until the very end of it. 

You could also make this vegan if you wanted to. We usually end up using almond milk and Earth Balance Vegan Butter anyways, because that’s usually what we have in the house. For the eggs, you’d have to make some kind of flax egg, which is generally 1 tbsp of flax meal and 2 tbsp of water. We haven’t personally tested this out, but I’m sure it would work. Let us know if you do try it!

Vegetarian “Chicken” and Dumpling Soup

Prep Time15 mins
Cook Time1 hr


Soup Base

  • 1 tbsp olive oil
  • 1/2 onion
  • 6 carrots
  • 10 celery stalks
  • 10 cups water
  • 8 tsp 2 tbsp + 2 tsp no-chicken better than bouillon


  • 1 cup milk
  • 1/2 cup butter
  • 1/2 teaspoon salt
  • 1 tsp chopped fresh rosemary
  • 2 1/2 cup all-purpose flour
  • 2 eggs


  • Heat the oil in a deep stock pot, and sautee the onion until translucent
  • Add the chopped carrots and celery, and cook until tender
  • Mix the no-chicken better than bouillon with a cup of water in a bowl, and add to the pot.
  • Add remaining 9 cups of water, and simmer
  • While the soup base is simmering, mix together the dumpling batter. The batter will be very wet and sticky.
  • Add small spoonfuls (1 tbsp) of the dumplings to boiling soup, and boil until the dumplings are tender and cooked through.

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