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Grandma's Chicken 'n' Dumpling Soup

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Rate this recipe 4.6/5 (24 Votes)

Ingredients

  • 1/2 to 4 pounds), cut up 2
  • 1/4 quarts cold water 5 chicken bouillon cubes 6 whole peppercorns 3 whole cloves 1 can (10
  • 3/4 ounces) condensed cream of chicken soup, undiluted 1 can (10
  • 3/4 ounces) condensed cream of mushroom soup, undiluted 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 teaspoons seasoned salt 1/4 teaspoon pepper 1 bay leaf DUMPLINGS: 2 cups all
  • purpose flour 4 teaspoons baking powder 1 teaspoon salt 1/4 teaspoon pepper 1 egg, beaten 2 tablespoons butter, melted 3/4 to 1 cup milk Snipped fresh parsley, optional

Details

Servings 12
Preparation time 20mins
Cooking time 185mins
Adapted from keyingredient.com

Preparation

Step 1

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.

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.

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