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

Grandma's Chicken 'n' Dumpling Soup Recipe

Publisher Photo
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. —Paulette Balda, Prophetstown, Illinois
TOTAL TIME: Prep: 20 min. + cooling Cook: 2-3/4 hours
MAKES:12 servings
TOTAL TIME: Prep: 20 min. + cooling Cook: 2-3/4 hours
MAKES: 12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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).
Originally published as Grandma's Chicken 'n' Dumpling Soup in Country Chicken Cookbook 1995, p29

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.

Full-Bodied White Wine

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

Reviews for Grandma's Chicken 'n' Dumpling Soup

AVERAGE RATING
   (24)
RATING DISTRIBUTION
5 Star
 (22)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Dec. 16, 2014

"I have used this recipe before and really enjoy it. A cheap easy cheat fix for dumplings is to buy some biscuits in the can from the produce section (Pillsbury or something), break small chunks and drop into the soup. I have been using this cheat for years:) No work, no mess!!"

MY REVIEW
Reviewed Dec. 13, 2014

"These dumplings were a wreck. Certainly not like what I remember dumplings tasting like. Gotta find a better recipe."

MY REVIEW
Reviewed Dec. 13, 2014

"These dumplings were a wreck. Certainly not like what I remember dumplings tasting like. Gotta find a better recipe."

MY REVIEW
Reviewed Dec. 10, 2014

"Many years ago I found this or some similar recipe in the Taste of Home magazine. I made it for my husband and myself. I got a great big compliment from him and we enjoyed it until the day he died. Its a great recipe, very filling, and a complete meal. Keep up the good work Taste of Home."

MY REVIEW
Reviewed Oct. 28, 2014

"Great recipe! Warms you up & the dumplings are classic."

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