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I took classic chicken and dumpling soup and gave it a cozy, veggie-forward twist. This version is packed with vegetables and simmered in a rich, creamy broth. Everything comes together in just one pot — the dumplings fluff up right in the soup, making every bite so soft, hearty, and delicious. It’s the kind of comforting recipe you’ll have on repeat all fall and winter long.
On Monday, I shared this year’s full Thanksgiving menu — my favorite one yet! It’s the make-ahead menu, and now it’s time to start sharing all of the new recipes that are part of it.
When I plan our Thanksgiving menu each year, it’s always important to me to include the classics — the turkey, of course — but I also love creating a vegetarian option that feels just as special. I never want anyone to feel left out of such a meaningful holiday meal.
In the past, I’ve shared a few vegetarian pastas (lots of lasagna!), but this year I wanted something a little different — a dish with the cozy, buttery, herby flavors of roasted turkey, just in a new form. That’s when I thought: dumplings! A creamy vegetable-filled dumpling soup that’s rich, satisfying, and so delicious.
It’s cozy, comforting, and perfect for anyone who doesn’t eat turkey — or anyone who just loves a warm, hearty bowl of soup.
These are the details
Ingredients
- salted butter
- onions
- garlic
- flour
- fresh thyme – dried works too
- fresh sage – again, dried works well too
- cayenne pepper
- carrots
- celery
- mushrooms
- broth
- salt and black pepper
- milk – use whole milk to ensure a creamy soup
For the Dumplings
- flour
- baking powder
- sage
- milk
- black pepper
Kitchen Tools Needed
To make this recipe, you need a large Dutch oven. A mixing bowl to make the dumplings, and if you want some brown butter on top, then a small skillet to brown a bit of butter. That’s pretty much it. Nothing fancy or complicated!
Steps
Step 1: Make the soup base
Melt the butter in a large pot, then add the onions and garlic. Cook until softened and fragrant. Mix in the flour, sage, thyme, and a pinch of cayenne pepper. If you only have dried herbs, that’s totally fine too!
Add the carrots, celery, and mushrooms, and cook until they begin to soften. The flour will help thicken the soup and give it that creamy texture.
Step 2: Cover and simmer
Pour in the broth, then cover and let the soup simmer for a few minutes to allow the vegetables to become tender and the flavors to deepen.
Step 3: Make the dumplings
In a mixing bowl, combine the flour, baking powder, chopped fresh sage, and black pepper. Pour in the milk and gently mix until a soft dough forms.
Step 4: Cook the dumplings
Turn the heat up to bring the soup to a gentle boil. Stir in the milk, then drop spoonfuls of dumpling dough directly into the boiling soup — about 6 to 8 at a time. Don’t overcrowd the pot.
Partly cover and cook for 10 to 15 minutes, until the dumplings are fluffy and cooked through. Cooking them right in the soup keeps things simple — no extra pots, no fuss, just cozy comfort.
Step 5: Serving
If you’d like, brown a little extra butter just before serving and spoon it over each bowl — the nutty flavor is perfection. Top with fresh thyme, flaky sea salt, and black pepper. Add parsley for extra herbs, or finish with a sprinkle of grated Parmesan cheese.
This soup is creamy, cozy, and so flavorful — perfect for Thanksgiving or any chilly night!
Making Ahead of Time
To make this ahead, follow the recipe as written. You can cook the dumplings and store them separately, then add them back in when reheating the soup.
Alternatively, make the dumplings just before serving. Either way works, but I prefer to make the full recipe ahead of time — that way, all you have to do is reheat and serve. Less to think about while hosting!
Looking for other soup recipes? Here are my favorites:
Creamy Homestyle Chicken Noodle Soup
Brie and Cheddar Apple Beer Soup
Creamy Gnocchi Soup with Rosemary Bacon
Slow Cooker Chipotle Chicken Tortilla Soup
Creamy French Onion and Mushroom Soup
Healthier Slow Cooker Creamy Tortellini Vegetable Soup
Pumpkin Beer Broccoli Cheddar Soup
Lastly, if you make this One Pot Creamy Vegetable Dumpling Soup, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you guys and always do my best to respond to every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
One Pot Creamy Vegetable Dumpling Soup
Servings: 6
Calories Per Serving: 394 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick salted butter, sliced
- 1/3 cup all purpose flour
- 1 yellow onion, chopped
- 4 cloves garlic, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon chopped fresh sage
- 1/4 teaspoon cayenne pepper
- 1 ½ cups chopped carrots
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 4 cups broth
- salt and black pepper
- 2 cups whole milk
The Dumplings
- 1 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon chopped fresh sage
- 3/4 cup milk
- black pepper
Instructions
- 1. In a Dutch oven set over medium heat, melt the butter with the onions and garlic. Cook 2-3 minutes, add the flour. Mix in the thyme, sage, cayenne, carrots, celery, and mushrooms. Toss to coat. Pour over the broth and season with salt and black pepper. 2. Cover and cook over medium heat, 10 minutes, until the vegetables are tender.3. To make the dumplings. Stir together the flour, baking powder, sage, and season with pepper. Add the milk. Mix until just combined.4. Mix in the milk. Bring the soup to a gentle boil. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings at a time. Cover and cook for 10 minutes, until the dumplings are cooked through and puffy. 5. If desired, add 2 tablespoons salted butter to a small skillet set over medium-high heat and allow the butter to brown. Divide the soup and dumplings between bowls. Serve topped with brown butter, thyme, flaky salt, and pepper. Enjoy!
This post was originally published on November 5, 2025
This soup was exactly what I needed. I did use heavy cream instead of milk and came out so buttery! I jammed all of the dumplings in and they cooked perfect! Will be making this on repeat.
Hey Laura,
Happy Friday! I appreciate you making this recipe and your feedback, love to hear it was enjoyed!
The only thing I did different was add some chicken, but the recipe was perfect and flavorful. The dumplings were light and fluffy. Huge hit with our guests!
Hey Jessica,
Thanks so much for making this recipe, I am so glad to hear this turned out nicely for you!
It doesn’t matter if you’re an experienced cook or not, recipes should be able to be relied on without having to alter so many things.
I am not an inexperienced cook, and I didn’t care for this recipe at all. There were several things that were not up to par for me.
Hi Angela,
Sorry to hear this recipe did not turn out for you. Please let me know what I can help with, I would be able to troubleshoot with you!
What I really love about Tieghan’s recipes is that the recipes themselves are solid enough that a more experienced cook can change them on the fly to either accomodate a lack of ingredients or dietary needs.
With that said, I added chicken, made the dumplings gf by using King Arthur’s GF cake flour (less absorbent) and added hatch chili’s (LOVE chili season in CO). To accommodate the df amung us I used coconut cream (you can also use cashew milk although a bit more runny). The results were a non-gummy dumpling, a rich soup with a roasted hatch chili on the back end and a table of df peeps who were thrilled to be eating a gut friendly creamy soup/ 10/10 will make again.
Hey Christina,
So kind of you to try this recipe and leave feedback—glad it was a hit! Thanks for sharing what worked well for you!
Excellent! Measured flour by spooning into cup and leveling with a knife. Mixed until just barely combined. Dumplings came out perfect! Used cookie scoop to drop in.
Hi Carolina,
So kind of you to try this recipe and leave feedback—glad it was a hit!
Oh one other comment I wanted to make is the dumplings were perfect. I grew up in a family that made heavy dumplings and my husband grew up in a family that made light dumplings. His grandma would add a pinch of cream of tater which she said made them lighter. The dumplings in this recipe were in-between both of those and we loved them. It is the first time I have made dumplings my husband liked in the 48 years we have been married.
Thanks so much for sharing, Judy!
This is definitely a 5 star soup recipe for my husband and I. I look forward to making this for company. It is a warming, comforting dish. I did use the fresh herbs and the Better Than Gravy chicken broth. I felt a bit uncertain which type of broth to use so I used what I had on hand.
Hey Judy,
Happy Monday! Big thanks for making this recipe and sharing back. So glad it hit the spot!
Add some fennel and yum.
Thanks so much, Regina!
This was yummy! I made this vegetarian soup using the recipe with no changes. It was quick, easy to make, and clean up was minimal. I will make it again when I want a warm and cozy dinner that comes together without any fuss! I’d give it another bonus half star because I appreciate that the ingredients are often on hand. Thanks for sharing!
Hey Sarah,
Amazing! Thanks for making this recipe and your feedback, so glad it was a hit!
Have the best weekend!
Tieghan I am very disappointed, this was not good at all.
Hi Carol,
Very sorry to hear this recipe was not enjoyed. Please let me know if there is something specific that I can help with!
Only reason it is a 4 is because the dumplings were rather dense. Everything else was SO good! The seasoning, the creaminess, the veggie choices, GREAT! Thanks Tieghan! Been sending this recipe to everyone I know! It was so quick and easy prep. Awesome to have dinner done at the same time as cleanup too.
-did use bone broth to add some protein
-added a teaspoon of chicken bouillon since my bone broth wasn’t that flavorful
-added rotisserie chicken
Thanks so much, Leigh! So glad to hear you enjoyed this recipe, I appreciate you making it!
Have a great weekend!
This turned out so well for me, but I definitely did change a few things since I was missing some ingredients. I used chicken broth instead of vegetable broth and some left over rotisserie chicken instead of mushrooms. I aso added about 1.5-2 tablespoons of chicken bullion to deepen the flavor. Turned out so yummy and will be making a return to my dinner table!
Thanks so much, Courtney! I appreciate you trying this soup and sharing all of your notes! So glad it was enjoyed!
Have a great weekend!
This was easy and delicious! Minimal mess and I had it on the table in less than 30 minutes. Perfect for a weeknight. My family loved it, but there was a request to add chicken – Easy addition for next time. I’ll be adding it to the rotation.
Thanks a bunch, Laura! I am so glad your family enjoyed this recipe, I appreciate you making it!
My main issue is with the dumplings. Your post says they are supposed to be light and airy and they are almost the exact opposite. Truly dense. Mine looked slightly better than Tieghan’s, but even hers were like cement. She could hardly cut through them with her spoon. I would rethink the dumplings recipe. The rest of the soup was fine. I added seasoning and more flour in my roux.
Thanks for sharing your feedback, Trish. Sorry to hear the recipe was not enjoyed!
This recipe was fantastic for a hearty vegetarian soup. I cooked the onions and vegetables all down more than the instructions and I added 2x the amount of flour to make it creamier. The fresh herbs were the key to making the soup flavorful. And we loved the suggestion of putting browned butter and flaky salt on top. Great recipe!! Thank you HBH!
Thank you! I appreciate your kind message and trying this recipe! Love to hear it was a hit!