Let me tell you about this soup. On rainy Wednesday evenings (or, actually, pretty much any evening when I’m tired and would sell out my own mother for a bowl of something comforting), this is the recipe I reach for. I vividly remember the first time I made it—kitchen was a mess, flour everywhere, and my dog managed to steal a carrot right off the counter. Still, the whole house smelled incredible. There’s just something about dumplings floating among chicken and veggies in a rich broth that turns a blah day right around. Plus, my kids slurp it up without asking if there’s anything ‘weird’ in it—which, as any parent knows, is a minor miracle.

Why You’ll Love Making This (and Eating It… Lots)

I make this when I want to put zero effort into dinner but still feel like I live in a magazine. My family goes crazy for this because it’s “soup with bonus bread!” (Their words, not mine.) Plus, on lazy Sundays it really does warm you up from the inside out; I’ve tried skipping the dumplings, but then my husband looks at me all betrayed. Oh, and if you’re the type to dread washing up, good news—it’s called one pot for a reason. No mountain of dishes glaring at you. If only that worked for laundry, right?

Here’s What You’ll Need (Substitutions Welcome!)

About 500g (a bit over a pound) chicken thighs, skin off, bone in or out, doesn’t really matter (sometimes I just grab whatever’s on sale—the world keeps spinning).
2 big carrots, chopped, or, if you’re like me and run out, just grab a handful of frozen peas; works fine.
2 celery stalks, diced (but, honestly, if you can’t stand celery, just skip it; I won’t tell anyone).
1 onion, chopped (I use yellow, but red is fine, or shallots even—my grandmother swore by them, and she had Opinions).
3 garlic cloves, minced (I always add extra, but you do you).
6 cups chicken stock—homemade is lovely, but I usually use whatever’s in a carton; just check the saltiness first.
1 bay leaf (optional, but adds a nice background flavor).
Fresh parsley, chopped, or dried works in a pinch.
For the dumplings:

1 cup flour (plain, or even half whole wheat for extra nuttiness… sometimes I do this to pretend it’s healthy)
2 tsp baking powder
1/2 tsp salt
1/2 cup milk (any kind, non-dairy works too, actually, though almond tastes a little sweet)
2 tbsp butter, cold and diced (I’ve used margarine in a pinch, and nothing bad happened)

Here’s How You Make It (With a Hint of Chaos)

Get your biggest pot (mine is technically a Dutch oven, but, on second thought, any big pan with a lid works). Drizzle in a splash of oil—just enough to coat the bottom—and heat over medium-high.
Add your chopped onion, carrot, and celery. Sizzle them for about 5 minutes, until soft (if your eyes are watering while chopping—solidarity, friend). Chuck in the garlic last minute, so it doesn’t burn and go bitter.
Toss the chicken into the pot. Give it a little brown on both sides—2-3 minutes should do; don’t stress if it sticks a bit, it’ll loosen later. Sprinkle in some salt and pepper, too.
Pour in the chicken stock and add the bay leaf. Bring to a boil, then turn down and let it simmer steadily (not quite a rolling boil; just a happy little blip) for about 25 minutes. Chicken should be cooked through and smelling like pure comfort.
This is where I usually sneak a taste. You probably should, too—adjust salt if needed. Fish out the chicken, shred it with forks (or fingers, if no one’s watching), then plop it back in.
While all that’s happening, mix up your dumpling dough: In a bowl, stir together the flour, baking powder, and salt. Rub in the cold butter with your fingers until it looks like chunky, odd sand. Pour in milk. Stir just until combined—don’t overmix or they go tough. It’ll be sticky; that’s normal.
Drop spoonfuls of dough (I go for golf-ball sized, but smaller is fine—faster cooking!) right on top of the simmering soup. Cover and cook for 15 to 20 minutes. Don’t peek! The steam is what cooks the dumplings—if you’re nosy, they get dense.
Scatter in the parsley at the very end. Taste, adjust again if you like. Ladle into bowls and, if you’re like me, burn your tongue on the first spoonful every single time.

A Few Notes (From Trial And Error… Mostly Error)

I used to overcook the soup thinking chicken would get more tender. Actually, it just shreds to mush after a while.
Dumplings don’t need to be perfect balls—they puff up lopsided sometimes; that’s half the fun.
If your dumplings seem heavy, use less flour next time. Trust me.
I tried making this with just water instead of stock once (bad move—learn form my mistakes!).

The Weird and Wonderful Experiments (Some Winners, Some… Not So Much)

Once swapped the chicken for turkey after the holidays. Quite tasty, though the dumplings were a bit confused by the strong flavor (or maybe it was just me).
Made it vegetarian with veggie stock and mushrooms—pretty good, but miss the depth you get with chicken.
One time I added corn for a “summer” vibe. Instantly regretted it. Didn’t work for our family, but hey, you might like it!

So, What If You Don’t Have The Right Pot?

If you don’t own a Dutch oven, don’t sweat it. Use any deep stockpot or even a big saucepan. Done it before, turned out fine. (I once simmered in two pans at once which is chaos, but possible—wouldn’t recommend unless absolutely necessary.)

How to Store It (Not That We Ever Have Leftovers)

Technically, this keeps great in the fridge for up to 3 days in a lidded container, and it actually tastes better the next day. But, honestly, in my house it never lasts more than a day! The dumplings get a little denser by day two, but that’s oddly satisfying—sorta like a soup stew hybrid.

How I Like To Serve It (and You Should, Too… Or Not)

I serve this piping hot, usually with freshly cracked black pepper over the top and a squeeze of lemon if I’m feeling fancy. Sometimes my family goes rogue and dunks in hunks of crusty bread anyway — total carb party, really. It’s also pretty good with just a simple salad, if you’re pretending to be healthy.

All The Pro Tips I Learned The Hard Way

Don’t try to multitask and make the dumplings while stirring the soup—did that once; flour explosion everywhere. Do each step (mostly) on its own.
Cover the pot tightly for dumplings. If you peek, steam escapes and they come out sad (like, really dense little rocks… ask me how I know).
I sometimes forget to check the soup’s saltiness after the chicken cooks—always check! Chicken stock brands vary a lot (I usually refer to this chicken stock guide if I’m ever switching brands).

Questions I Get All The Time (Not Kidding)

Q: Can I use rotisserie chicken?
A: Oh, absolutely—just throw it in towards the end so it doesn’t dry out. I do this when I forget to defrost.
Q: How do you keep dumplings fluffy?
A: Don’t overmix the batter and don’t peek while they’re cooking. The urge is real. Steel yourself.
Q: Can I freeze this soup?
A: Yes-but. The soup portion freezes well, but dumplings get a bit weird—like slightly rubbery. Best to eat fresh if you can. If you want to experiment freezing separately, let me know how it goes!
Q: Is there a gluten-free version?
A: Haven’t landed on a perfect one yet, but a friend swears by using this gluten-free dumpling mix. Heads up: Texture’s different, but still tasty.

Oh, by the way, if you’re really nerdy about chicken soup, there are some wild online discussions about the ‘right’ way to do it on Food52’s Hotline—I sometimes browse for laughs or new ideas, sometimes both.

So there it is. If you make this, let me know how it goes—or just send photos of flour on the floor, which seems to be my real legacy. Enjoy, mate!