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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

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4.5 29
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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


  • 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
  • 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.


  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

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Reviewed Oct. 1, 2015

"This was amazing! My grandma used to make Chicken N Dumplings so I've been wanting to make them for years but just never got around to it, so glad I found this recipe! The ONLY thing I changed was I used low sodium chicken broth in place of the water & boullion and I didn't have peppercorns or cloves so I improvised and used (unmeasured) dry oregano, thyme and sage in the broth to boil the chicken - tasted great! I didn't' think this was too salty at all but again I used low sodium broth and I didn't add any seasoned salt (just an extra bay leaf). In reading some of the reviews, I thought the dumplings were perfect....they shouldn't take over the flavor of the soup - ooops I forgot to add the parsley on top of them, may try that next time. Even my 4 yr old gobbled this up. If you have leftovers you may want to add at least another cup of broth as it gets soaked up. I just added some water and it still tasted good. I will DEFINATELY make this again and again!!! :o]"

Reviewed Sep. 28, 2015

"This recipe is good enough. I ended up substituting spinach for the peas and used 3 billion cubes rather than 5--the recipe calls for a lot of salt, waaaayyy too much salt.

I loved the actual broth and soup, the dumplings however need some help. I've never hard dumplings like that. I'll be looking for a different dumpling recipe the next time I make this dish."

Reviewed Sep. 23, 2015

"I left out the cream soups, instead used low fat chicken stock, and only 3 chicken bouillon cubes, it reduced the calories, I will make this again."

Reviewed Jun. 10, 2015

"I'm rating this only on the dumplings. My dumplings were also made with a rice milk instead of dairy, and they were super light. I didn't care for the soup recipe. Two ingredients I don't care to use, bouillon cubes & canned soups. Anyway, I had a baked chicken that I simmered and when done, just strained off the broth, picked the meat off the bones, then made soup with that and added some celery and onion and carrot and garlic, simmered the dumplings on that and it was real good. No need to put processed things in your homemade soup."

Reviewed Mar. 22, 2015 Edited Aug. 2, 2015

"I made this last month, and my family loved it , I used low sodium broth, that's the only change I made it was perfect. I am making it again this evening. I realized that the first time I made it I used garlic cloves instead of whole cloves lol! so today I've added the cloves, well I subbed for ground. Very good recipe.

Thank you for sharing your Grandmas recipe!"

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