Vegetarian Homemade Dumplings in Chicken Soup
Cozy up with a bowl of comforting vegetarian homemade dumplings in chicken soup, a delightful twist on a classic favorite that combines hearty, plant-based flavors with fluffy, melt-in-your-mouth dumplings. Made with a savory vegetarian chicken broth infused with aromatic garlic, thyme, and fresh vegetables like carrots, celery, and onion, this soup delivers warmth and nourishment in every spoonful. The star of the dish, the dumplings, are crafted from scratch with buttery, parsley-speckled dough, gently simmered to perfection in the broth for a pillowy texture. Perfect for family dinners or a comforting weeknight meal, this recipe is ready in just over an hour and serves as a satisfying vegetarian alternative to traditional chicken and dumplings. Whether you're a fan of classic comfort food or looking for a hearty vegetarian recipe, these homemade dumplings in chicken soup are sure to become a favorite in your kitchen!
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Recipe Information
Ingredients
- 8 cups vegetarian chicken broth
- 2 tablespoons olive oil
- 1 large onion
- 2 medium carrot
- 2 celery stalk
- 3 cloves garlic
- 1 bay leaf
- 1 teaspoon fresh thyme
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 4 tablespoons butter
- 0.75 cup milk
- 2 tablespoons fresh parsley
- 0.5 teaspoon black pepper
Instructions
Chop the onion, carrots, and celery into small, even pieces. Mince the garlic.
In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-6 minutes or until they start to soften.
Add the minced garlic, bay leaf, and fresh thyme to the pot. Stir and cook for an additional 1-2 minutes, until the garlic is fragrant.
Pour in the vegetarian chicken broth. Bring the mixture to a simmer and let it cook uncovered for about 15 minutes, allowing the flavors to meld together.
While the broth is simmering, prepare the dumpling batter. In a medium bowl, whisk together the flour, baking powder, and salt.
Add the butter to the flour mixture, and using your fingers or a pastry cutter, mix until it resembles coarse crumbs.
Add the milk and parsley to the dry mixture. Stir gently until a soft dough forms. Be careful not to overmix.
Taste the simmering broth and adjust seasoning with salt and black pepper as needed.
Drop spoonfuls of the dumpling dough into the simmering broth, making sure there is space between each dumpling.
Once all the dumplings are added, cover the pot and reduce the heat to low. Allow the dumplings to cook through for about 10-12 minutes. They should be puffed up and cooked on the inside.
Remove the bay leaf, and garnish the soup with additional parsley if desired before serving.
Nutrition Facts
Calories |
1935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 32.7 g | 164% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 8784 mg | 382% | |
| Total Carbohydrate | 243.4 g | 89% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 24.6 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 503 mg | 39% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1903 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
