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

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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. —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
   (19)
RATING DISTRIBUTION
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 (19)
4 Star
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MY REVIEW
Reviewed Apr. 1, 2014

yumm

MY REVIEW
Reviewed Jan. 17, 2014

DELICIOUS!!! I used boneless chicken , added a little flour and milk to thicken and served it over buttered noodles. The dumplings were easy and very good!

MY REVIEW
Reviewed Oct. 23, 2013

Wow! This recipe is a keeper! The dumplings were delicious.

MY REVIEW
Reviewed Oct. 21, 2013

Just had this soup for lunch my husband and I liked it a lot it's a keeper!!!!

MY REVIEW
Reviewed Oct. 7, 2013

I think I could live on soups in the cool seasons and this might be the best I've tried! It was so good I had it again for breakfast because I couldn't get it out of my mind. I followed the recipe but added extra chicken breasts to make it a heartier main dish. I also added a good squirt of lemon for a little extra zing. This will become a staple in my recipe box.

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