Vegetarian No-Chicken and Dumplings

This vegetarian version of chicken and dumplings tastes a lot like a comforting pot pie filling with dumplings in it. And although this soup is low in calories and fat, it's surprisingly hearty.

Vegetarian No-Chicken and Dumplings recipe in a pot with serving spoon
Photo: Aaron Kirk
Active Time:
45 mins
Total Time:
45 mins
Nutrition Profile:


  • 1 tablespoon baking powder

  • 2 cups (about 8 1/2 oz.) plus 2 Tbsp. unbleached all-purpose flour, divided

  • 1 cup whole milk

  • 2 tablespoons unsalted butter

  • 2 cups thinly sliced sweet onion

  • 4 cups unsalted vegetable stock, divided

  • 8 cups chopped yellow squash (2 lb.)

  • 2 teaspoons kosher salt

  • 1 cup finely chopped carrots

  • 1 cup frozen peas, thawed

  • 1 cup fresh corn kernels

  • 1 tablespoon chopped thyme

  • 1 tablespoon thinly sliced chives

  • 1 teaspoon black pepper


  1. Combine baking powder and 2 cups of the flour in a bowl. Gradually stir in milk with a fork. Chill dough 20 minutes.

  2. Heat butter in a large Dutch oven over medium. Add onion; cover and cook, stirring occasionally, until very soft, 15 to 20 minutes. Add 3 3/4 cups of the stock to Dutch oven, increase heat to high, cover and bring to a boil; let simmer 4 to 5 minutes. Whisk together remaining 1/4 cup stock and 2 tablespoons flour; stir into Dutch oven. Add squash and salt; cover. Simmer, stirring occasionally, until squash is very tender, 5 to 6 minutes.

  3. Add squash mixture to a blender in batches. Remove center piece of blender lid (to allow steam to escape); secure lid on blender, and place a clean towel over opening in lid. Process each batch until very smooth. Return puree mixture to Dutch oven over medium-high. Add carrots, peas, corn and thyme; cook, stirring occasionally, until boiling, 3 to 4 minutes.

  4. Meanwhile, roll dough out onto a heavily floured surface to 1/8-inch thickness. Using a pizza cutter or a knife, cut into 1-inch squares. Add dumplings to simmering squash mixture, and cook, gently stirring occasionally, until slightly puffed, 3 to 4 minutes. Remove from heat. Stir in chives and pepper.

Nutrition Facts (per serving)

194 Calories
4g Fat
35g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 194
% Daily Value *
Total Carbohydrate 35g 13%
Dietary Fiber 4g 14%
Total Sugars 7g
Protein 6g 12%
Total Fat 4g 5%
Saturated Fat 2g 10%
Sodium 594mg 26%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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