Grandma's Chicken 'n' Dumpling Soup

321
Grandma's Chicken 'n' Dumpling Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    broiler/fryer chicken (3-½ to 4 pounds), cut up

  • 2-¼

    quarts cold water

  • 5

    chicken bouillon cubes

  • 6

    whole peppercorns

  • 3

    whole cloves

  • 1

    can (10-¾ ounces) condensed cream of chicken soup, undiluted

  • 1

    can (10-¾ ounces) condensed cream of mushroom soup, undiluted

  • 1-½

    cups chopped carrots

  • 1

    cup fresh or frozen peas

  • 1

    cup chopped celery

  • 1

    cup chopped peeled potatoes

  • ¼

    cup chopped onion

  • 1-½

    teaspoons seasoned salt

  • ¼

    teaspoon pepper

  • 1

    bay leaf

  • DUMPLINGS:

  • 2

    cups all-purpose flour

  • 4

    teaspoons baking powder

  • 1

    teaspoon salt

  • ¼

    teaspoon pepper

  • 1

    egg, beaten

  • 2

    tablespoons butter, melted

  • ¾ to 1

    cup milk

  • Snipped fresh parsley, optional

Directions

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 stock pot. 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.


Nutrition

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