Grandma’s Chicken ‘n’ Dumpling Soup
“I’ve enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook.” —Paulette Balda, Prophetstown, Illinois
| Servings | Prep Time | Cook Time |
| 12servings (3 quarts) | 20minutes + cooling | 2-3/4hours |
| Servings | Prep Time |
| 12servings (3 quarts) | 20minutes + cooling |
| Cook Time |
| 2-3/4hours |
Ingredients
- 1 broiler/fryer chicken (3-1/2 to 4 lb) cut up
- 2-1/4 qt cold water
- 5 chicken bouillon cubes
- 6 whole peppercorns
- 3 whole cloves
- 1 can condensed cream of chicken soup undiluted (10-3/4 oz)
- 1 can condensed cream of mushroom soup undiluted (10-3/4 oz)
- 1-1/2 cups chopped carrots
- 1 cup fresh or frozen peas
- 1 cup chopped celery
- 1 cup chopped peeled potatoes
- 1/4 cup chopped onion
- 1-1/2 tsp seasoned salt
- 1/4 tsp pepper
- 1 bay leaf
- Dumplings
- 2 cup all-purpose flour
- 4 tsp baking powder
- 1 tsp salt
- 1/4 tsp pepper
- 1 large egg beaten
- 2 tbsp butter melted
- 3/4 to 1 cup 2% milk
- Snipped fresh parsley optional
Portions: servings (3 quarts)
Units:
|
Ingredients
Portions: servings (3 quarts)
Units:
|
Instructions
- Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.
- Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
- Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard 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 without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.
Recipe Notes
Nutrition Facts
1 cup: 333 calories, 14g fat (5g saturated fat), 79mg cholesterol, 1447mg sodium, 28g carbohydrate (4g sugars, 3g fibre), 22g protein.
