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Grandma's Chicken 'n' Dumpling Soup

 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. —Paulette Balda, Prophetstown, Illinois
12 ServingsPrep: 20 min. + cooling Cook: 2-3/4 hours

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 of 2

Grandma's Chicken 'n' Dumpling Soup (continued)

Ingredients (continued)

  • 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 gentle 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.