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

Grandma’s Chicken ‘n’ Dumpling SoupPhoto: Taste of Home
Grandma’s Chicken ‘n’ Dumpling Soup
Grandma’s Chicken ‘n’ Dumpling Soup
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
Portions: servings (3 quarts)
Units:
Ingredients
Portions: servings (3 quarts)
Units:
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.