Chicken Soup with Yogurt Dumplings

I feel like I’ve been under the weather for eons now, and all I wanted this weekend was a hearty bowl of chicken soup and dumplings.

My great-grandmother used to make chicken and dumplings often. It’s one of those meals that just feels nostalgic. When I saw this version with yogurt dumplings, I had to try it. I love meals with bonus protein, and this one felt nourishing without being heavy.

It was the perfect soup for a chilly Sunday at home with the family. The smell of the homemade stock simmering on the stove filled the kitchen all afternoon. We served it with slices of my homemade French bread and fresh butter, which made the whole meal feel simple and comforting.

Why I Love This Recipe

Bowl of chicken soup with yogurt dumplings, carrots, and celery, plated and ready to eat.

I was able to use the homemade chicken stock waiting in my freezer. Some stocks turn out well. Some turn out great. This one was a great one — you could see how rich it was, full of goodness, which is exactly what I needed when I wasn’t feeling my best.

Between the chicken and the yogurt dumplings, this soup is higher in protein but still light enough that you don’t feel weighed down. The fresh carrots and celery keep the flavor clean and familiar, and the whole thing comes together easily on the stovetop in about an hour and a half (most of that time. being hands-off cook time).

Even my kids, who are often on the fence about soup, happily ate this up. The ingredients are simple and recognizable, which always helps. And it paired perfectly with our homemade bread and butter. I was truly proud of this meal.

Cooking through my cookbooks continues to surprise me. This was a recipe I might have skipped past, and it ended up being exactly right for our Sunday at home.

Recipe Credit

This recipe comes from Gina Homolka’s cookbook, Skinnytaste Simple. It isn’t available online, but you can find many of her other recipes at Skinnytaste.

Open cookbook on a kitchen counter displaying a chicken soup with yogurt dumplings recipe, surrounded by fresh ingredients including carrots, celery, flour, yogurt, and herbs.

Notes From My Kitchen

The recipe calls for self-rising flour. I didn’t have any, so I used the suggested substitute: all-purpose flour plus baking soda. They turned out great.
The recipe also recommends not using Greek yogurt, but that’s all I had. I added 1 tablespoon of water to thin it slightly and achieve the right dumpling consistency. It worked just fine.
I also added a bay leaf while the soup simmered because I love the depth it brings. I added a small dash of turmeric too, just for a subtle health boost and a little extra warmth in the broth.
You can make this with or without chives. Other fresh herbs would work too.
I used fresh carrots and celery, and my frozen homemade stock. That really makes a difference over store-bought.