Vegetarian Chicken and Dumplings

No matter where I turn this time of year, I encounter recipes for Chicken and Dumplings that taunt me with their thick, chicken-y goodness.  They’re a classic comfort food – right there next to the macaroni and cheese and beef stew – and now I can finally enjoy my own version with all of the hearty flavor and fluffy dumplings, but none of the meat.

This is what I call a “meatless miracle.”

The flavor comes from a hardworking combination of mushrooms, veggies, and fresh herbs.  To show the detail, I took these photos before adding on more broth.

I think even chicken lovers could appreciate this version, because really, isn’t Chicken and Dumplings mostly about the dumplings?

We’ve still got a lot of weeks of winter ahead, so make time for this dish!  It goes great with sweatpants and reruns of Law & Order.  Trust me…

Vegetarian Chicken and Dumplings
Adapted from fresh365

4 tablespoons unsalted butter
1 large onion, diced
6 tablespoons all-purpose flour
6 cups vegetable broth
1/2 cup lowfat milk
2 teaspoons salt
1/2 teaspoon pepper
2 bay leaves
1 teaspoon fresh thyme leaves
3 cups chopped mushrooms (10 oz)
2 cups chopped celery (6 stalks)
1 cup chopped carrots
2 tablespoons minced fresh chives

For the Dumplings

2 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
1/4 cup minced fresh herb (I just used the thyme and chives)
2 tablespoons unsalted butter, melted
3/4 cup lowfat milk


  • In a large stockpot, melt butter over medium-high heat.
  • Add onion, and sautee just until it begins to brown.
  • Vigorously whisk in the flour.
  • Add the vegetable broth, milk, salt, pepper, bay leaves and thyme.
  • Bring to a boil, and add mushrooms, celery, carrots, and chives.  Reduce heat and simmer for 20 minutes, or until vegetables are tender.
  • In a large bowl, whisk together flour, baking powder, salt and herbs.  Gently add the melted butter and milk, mixing until just barely combined.  It’s okay to still see flour!
  • Drop spoonfuls of batter into the pot.  Cover and simmer until the dumplings are cooked, about 15 minutes.  They are going to look wet on the outside, so if you aren’t sure, transfer a dumpling to a cutting board and cut into it, but DO NOT lift the lid before the 15 minutes.  The trapped steam is what’s cooking those babies!

Click to view and print the recipe for Vegetarian Chicken and Dumplings.

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Categories: Savory Suppers

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13 Comments on “Vegetarian Chicken and Dumplings”

  1. February 10, 2012 at 1:26 pm #

    I could hug you. As a fellow vegetarian, I am SO happy to have a veg-friendly recipe for this comforting dish. Thank you!

  2. February 10, 2012 at 2:30 pm #

    YUM! Perfect for this weather.

  3. February 10, 2012 at 3:19 pm #

    did i mention i almost fell out of my chair when i saw your original status update about eating CHICKEN and dumplings?? this one’s going on the to eat for my meatless meal of the week. how goes everything in good old new england? the grandparents came down for a visit so i never made it to MA last year.

  4. February 10, 2012 at 9:43 pm #

    Eating this! This weekend! Brilliant!!!! thanks you, thank you, thank you!!!

  5. February 10, 2012 at 10:27 pm #

    So. I was totally going to make tofu pot pie tomorrow, but this inspired me to try something different. Thanks!

  6. February 12, 2012 at 1:21 pm #

    Chicken and dumplings are such a classic comfort food. I have to admit, I’ve never made them myself. I bet I could make this recipe and throw in some roasted chicken… Or just leave it out…

  7. February 14, 2012 at 11:25 pm #

    Thanks so much for the recipe! I veganized it and added tofu. LOVED IT.

  8. Anonymous
    November 17, 2012 at 1:44 pm #

    I have made this at least 5 times since finding this recipe! I have been a vegetarian for 3 years but my meat loving husband LOVES this! Thank you for the awesome recipe!

    • November 21, 2012 at 1:54 pm #

      Thanks so much for the comment! I am so glad you (and your meat eater!) are loving the recipe — I can’t wait to make it again this winter.

  9. Dorothea
    November 26, 2012 at 8:17 pm #

    This was excellent!

  10. July 17, 2013 at 2:22 pm #

    This recipe looks absolutely to die for. I am not a vegetarian but I do enjoy a good vegetarian meal every now and then. I will have to give this one a try. Thank you.


  1. Tofu and Dumplings « Crash Test Vegetarian - February 14, 2012

    […] out great the first time around.  Veganized and slightly adjusted the taste of my inspiration from The Apron Archives.  My pictures look wintery, hers are much much warmer.  I’ll fix the color on my camera […]

  2. “Breathe” | CARLEA CASSYL - January 16, 2013

    […] evening I made vegetarian “chicken” and dumplings, and it was the most delicious thing ever!  Perfect comfort food for a rainy day like […]

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