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Grandma's Chicken 'n' Dumpling Soup Recipe

Grandma's Chicken 'n' Dumpling Soup Recipe photo by Taste of Home

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I've enjoyed making this rich soup for some 30 years. Every time I serve it, I remember my grandma, who was very special to me and was known as a great cook.

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Grandma's Chicken 'n' Dumpling Soup Recipe

Prep: 20 min. + cooling Cook: 2-3/4 hours

Yield: 12 Servings

20 165 185

Ingredients

1 broiler/fryer chicken (3-1/2 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

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 gently 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. Yield: 12 servings (3 quarts).

Nutritional Facts 1 serving (1 cup) equals 333 calories, 14 g fat (5 g saturated fat), 79 mg cholesterol, 1,447 mg sodium, 28 g carbohydrate, 3 g fiber, 22 g protein.

Originally published as Grandma's Chicken 'n' Dumpling Soup in Country Chicken Cookbook , p29

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Grandma's Chicken 'n' Dumpling Soup

Grandma's Chicken 'n' Dumpling Soup

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Reviewed on May. 05, 2013 by SnowyMedic

Wonderful recipe. I didn't have peas so I omitted those, also I used 3 of the Knorr concentrated chicken stock instead of bouillon. It came out wonderfully and I'll definitely make it again!

Reviewed on Oct. 17, 2011 by ahmom

I cut the recipe in half. I used 1 can of cream of chicken soup, omitted the cream of mushroom soup.

The dumplings were lacking something.

Reviewed on Feb. 05, 2011 by kayoung283

The best soup ever!!!!

Reviewed on Jan. 16, 2011 by bnbcove

I have made this recipe in a crock-pot with boneless skinless chicken breast cut in strips, browned with season salt, and then added to the condensed soup mix and vegetables. Add dumplings at the last 20 minutes of cooking.

Reviewed on Jan. 05, 2011 by kbundick

I have made this several times and everyone including my 2 1/2 year old son love it.

Reviewed on Nov. 26, 2010 by casachef

A perfect one pot meal. I will definately make this again.

Reviewed on Nov. 01, 2010 by kentucky cook 1970

This was delicious. A big hit on a cold night.

Reviewed on May. 19, 2009 by marieleveaux

I have made this several times and it is absolutely fantastic.

Reviewed on Feb. 21, 2009 by stephanie_carroll1

Absolutely Delicious!