Grandma's Chicken 'n' Dumpling Soup
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.
SERVINGS
|
12
|
CATEGORY
|
Soup
|
METHOD
|
Stovetop - One-Dish
|
PREP |
20 min. |
COOK
|
165 min.
|
TOTAL
|
185 min.
|
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 chicken, water, bouillon, peppercorns and cloves in a 8-qt. Dutch oven or soup kettle. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 46-60 minutes or until chicken is tender. Strain broth; return to kettle.
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 kettle 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).