Grandma's Chicken 'n' Dumpling Soup Recipe #97590
This came from a Taste of Home recipe collection from several years ago. It is requested by my family several time a year. Great during cold weather and when you are feeling under the weather. Takes a little time to prepare, but well worth it.
by Margo59
3½ hours | 25 min prep
SERVES 10 -12
- 1 (3 lb) chicken, cut up
- 2 1/4 quarts cold water
- 5 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 1 (10 3/4 ounce) can cream of chicken soup, undiluted
- 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
- 1 1/2 cups chopped carrots
- 1 cup fresh peas or frozen peas
- 1 cup chopped celery
- 1 cup chopped peeled potato
- 1/4 cup chopped onion
- 1 1/2 teaspoons seasoning salt, to taste
- 1/4 teaspoon pepper
- 1 bay leaf
DUMPLINGS
- 2 cups flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 egg, beaten
- 2 tablespoons butter or margarine, melted
- 3/4-1 cup milk
- snipped fresh parsley, optional
- Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
- Cover and bring to boil; skim fat.
- Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
- Strain broth and return to kettle.
- When chicken is cool to touch; debone and cut into bite sized chunks.
- Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
- Reduce heat; cover and simmer for 1 hour.
- Uncover and increase heat to a gentle boil.
- Remove bay leaf.
- For dumplings, combine dry ingredients in a medium bowl.
- Stir in egg, butter and enough milk to make a moist stiff batter.
- Drop by teaspoonfuls into soup.
- Cover and cook (don't peek) for 18-20 minutes.
- Sprinkle with parsley if desired.
- NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
- I also use a little less seasoned salt due to the salt content of both cans of soup.
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5 stars