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 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
- 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.
