Vegetarian Hearty Chicken Soup with Herb Dumplings

Cozy up to a comforting bowl of Vegetarian Hearty Chicken Soup with Herb Dumplings—an irresistible twist on a classic favorite that's brimming with flavor and bursting with plant-based goodness. Featuring golden sautéed tofu as the savory centerpiece, this recipe combines aromatic vegetables, creamy potatoes, and fragrant herbs like thyme and rosemary in a rich vegetable broth. The crowning touch? Fluffy, tender herb dumplings, perfectly cooked atop the simmering soup to soak up all that savory deliciousness. Ready in just an hour and ideal for chilly evenings, this recipe delivers all the comforting warmth of a traditional chicken soup while remaining completely vegetarian. Serve it with a sprinkle of fresh parsley for a satisfying, wholesome meal that’s perfect for the entire family. Keywords: vegetarian chicken soup, herb dumplings, plant-based comfort food, tofu soup recipe.

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 8 cups vegetable broth
• 1 block (about 14 oz) firm tofu
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 medium carrots, sliced
• 3 celery stalks, sliced
• 3 cloves minced garlic
• 2 medium potatoes, diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons dried parsley
• 0.5 cup milk (or plant-based milk)
• 2 tablespoons butter (or plant-based butter), melted
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

Drain the tofu and wrap it in a clean towel. Place a heavy object on top to press out excess moisture for about 10 minutes. Once pressed, chop the tofu into small cubes.

Step 2

In a large pot, heat olive oil over medium heat. Add the tofu cubes and sauté until golden brown on all sides. Remove and set aside.

Step 3

In the same pot, add the chopped onion, sliced carrots, and celery. Sauté for about 5 minutes, until the onions are translucent.

Step 4

Stir in the minced garlic and cook for another minute until fragrant.

Step 5

Add the diced potatoes, vegetable broth, thyme, rosemary, bay leaf, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are tender.

Step 6

Meanwhile, in a medium bowl, prepare the dumplings by mixing the flour, baking powder, and dried parsley. Add the milk and melted butter, stirring until a thick batter forms.

Step 7

Once the potatoes are tender, return the tofu to the pot. Drop tablespoons of the dumpling batter onto the surface of the simmering soup, making sure the dumplings do not touch each other.

Step 8

Cover the pot and let the dumplings cook for about 10 minutes without lifting the lid, until they are puffed and cooked through.

Step 9

Remove the bay leaf, sprinkle the soup with fresh parsley, and adjust the seasoning with additional salt and pepper if needed.

Step 10

Serve hot with additional chopped fresh parsley, if desired.

Nutrition Facts

Serving size	(3611.3g)

Amount per serving	% Daily Value*
Calories	2507.9

Total Fat 91.6g	0%
Saturated Fat 26.8g	0%
Polyunsaturated Fat 8.4g
Cholesterol 72.9mg	0%
Sodium 8441.6mg	0%
Total Carbohydrate 343.0g	0%
Dietary Fiber 49.4g	0%
Total Sugars 60.2g
Protein 103.3g	0%

Vitamin D 62IU	0%
Calcium 1355.9mg	0%
Iron 26.8mg	0%
Potassium 7672.1mg	0%

*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.

Source of Calories

Fat: 31.6%

Protein: 15.8%

Carbs: 52.6%