Grandma’s Hug-in-a-Bowl Chicken & Dumpling Soup

My grandmother used to say that chicken soup was love in liquid form. But when she dropped those pillowy dumplings into the pot, it became something even more special – a hug in a bowl.

There’s something magical about watching those little dough balls transform into fluffy clouds floating in golden broth. The first time I made this myself, I called her in a panic about whether the dumplings were done. “They’ll tell you,” she said. “They float when they’re ready.”

This isn’t just soup – it’s the recipe that taught me to trust my instincts in the kitchen. The dough might feel too sticky, the broth might seem too thin, but somehow it all comes together perfectly every time.

What You’ll Need

For the Soup Base:

• 4 tablespoons butter
• 1/2 cup chopped onion
• 2-3 chopped carrots
• 3 stalks sliced celery
• 1 tablespoon minced garlic
• 8 cups chicken broth
• 2 pounds shredded chicken
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves
• 1 tablespoon dried parsley

For Thickening:

• 3 tablespoons cornstarch
• 3 tablespoons water

For the Dumplings:

• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons cold butter
• 3/4 cup milk

Steps

1. Melt butter in a large 8-quart pot over medium heat. Add onions, carrots, and celery. Cook until onions become translucent and soft, about 5-7 minutes.
2. Add garlic and cook for just 30 seconds – any longer and it might burn.
3. Pour in the chicken broth and add shredded chicken. Season with salt, pepper, bay leaves, and parsley. Bring to a boil, then reduce heat to simmer.
4. For the dumplings, combine flour, baking powder, and salt in a large bowl. Using a cheese grater (yes, really!), grate the cold butter into the flour mixture. This creates perfect little butter pockets.
5. Pour in the milk and stir just until a shaggy dough forms. Don’t overmix – lumpy is good here.
6. Drop dough by rounded tablespoons into the simmering soup. Cover and cook for 15-20 minutes. Don’t peek! The steam helps them get fluffy.
7. Mix cornstarch and cold water in a small bowl. Stir into soup until thickened to your liking.

Substitutions That Actually Work

• Replace chicken with turkey – use the same amount but cook it 5 minutes less
• Gluten-free flour blend works for dumplings, but add 1/4 teaspoon xanthan gum
• Vegetable broth + 1 tablespoon poultry seasoning creates a vegetarian version

Making It Diabetes-Friendly

• Use cauliflower gnocchi instead of dumplings (reduces carbs by 65%)
• Replace 1/2 the regular flour with almond flour in dumplings
• Add extra vegetables to increase fiber and reduce the portion size of dumplings

Tips & Storage

• Soup base can be made 2 days ahead – add dumplings just before serving
• Leftovers keep 3 days in the fridge but dumplings will get soft
• Freeze soup base without dumplings for up to 3 months
• When reheating, add a splash of broth to thin it out if needed