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Grandma's Chicken 'n' Dumpling Soup Recipe

Grandma's Chicken 'n' Dumpling Soup Recipe

I've enjoyed making this rich soup for over 40 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 YIELD: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 large egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 to 1 cup milk
  • Snipped fresh parsley, optional

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 stockpot.
  • 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).

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.

Reviews for Grandma's Chicken 'n' Dumpling Soup

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MY REVIEW
Reviewed Mar. 7, 2016

"Awesome, awesome, awesome!!! This soup was delicious. I made it for a soup supper at church. I started it on the stove the day before and then placed in the fridge overnight. The next day I reheated and placed in a huge crock pot. I made the dumplings about two hours before I left so they could steam in the crock pot and sprinkled parsley before I left for the supper. Everyone loved it and raved about the dumplings! Way to go Grandma!"

MY REVIEW
Reviewed Jan. 2, 2016

"My family loves this soup; it's so delicious that my vegetable-hating hubby even happily ate it & took leftovers in his lunch the next day! Not sure why people had problems with the dumplings. Don't over-mix the batter. Love the addition of the whole peppercorns & cloves. A very unique soup for cold winter evenings."

MY REVIEW
Reviewed Nov. 25, 2015

"We enjoyed eating the Soup!"

MY REVIEW
Reviewed Nov. 5, 2015

"I will make this tonight. I read the reviews and will take them into consideration. I will definitely keep Dr. Brown 22's in mind who thought it was to salty and not use 3 billion cubes in mine. No wonder it was a tad bit salty plus I don't think I could afford that many bouillon cubes. Lol"

MY REVIEW
Reviewed Oct. 28, 2015

"I'm sorry but these dumplings are horrible.....my 7 year old says they are like mushy balls of snot....He's right tho....they fall apart and are just mushy nasty slime wads.....I agree with another review....worst dumplings ever....."

MY REVIEW
Reviewed Oct. 14, 2015

"Worst dumpling recipe ever!"

MY REVIEW
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]"

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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."

MY REVIEW
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!"

MY REVIEW
Reviewed Jan. 7, 2015

"Made this last night. Omitted peas (because I thought I had some and I didn't) , cloves. 1 bouillon and pepper corn. Still tasted great. The dumplings were WAY too much. Last time I made chicken and dumplings I used red lobster biscuit mix. It was better, but I found just making the biscuits and pouring the soup over them was the best way to eat them. I think im going to stick to that."

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. 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."

MY REVIEW
Reviewed Sep. 20, 2014

"Tastes great, a friend made it for me and give me the recipe. My problem is the sodium, TOO MUCH! A good homemade nutritious soup does not need all that sodium. I cook so I know what I am serving is nutritious. It does not need condensed cream soup, use a cornstarch slurry to thicken, use a splash of cream for the creaminess, use homemade stock for the bouillon cubes. The sodium is about 1 days worth in 1 serving, a cup, and most people will want seconds because it does taste good, but you will pay with your health consuming too much sodium!"

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."

MY REVIEW
Reviewed Sep. 15, 2013

"My sister and I have been looking for the perfect dumpling recipe. I had to fight the urge to throw in an egg. Thank goodness I didn't.......... these were perfect!"

MY REVIEW
Reviewed Jun. 26, 2013

"best chicken soup EVER!!!!!!!!!! def worth the time if ur trying to impress!!"

MY REVIEW
Reviewed May. 5, 2013

"Wonderful recipe. I didn't have peas so I omitted those, also I used 3 of the Knorr concentrated chicken stock instead of bouillon. It came out wonderfully and I'll definitely make it again!"

MY REVIEW
Reviewed Oct. 17, 2011

"I cut the recipe in half. I used 1 can of cream of chicken soup, omitted the cream of mushroom soup.

The dumplings were lacking something."

MY REVIEW
Reviewed Feb. 5, 2011

"The best soup ever!!!!"

MY REVIEW
Reviewed Jan. 16, 2011

"I have made this recipe in a crock-pot with boneless skinless chicken breast cut in strips, browned with season salt, and then added to the condensed soup mix and vegetables. Add dumplings at the last 20 minutes of cooking."

MY REVIEW
Reviewed Jan. 5, 2011

"I have made this several times and everyone including my 2 1/2 year old son love it."

MY REVIEW
Reviewed Nov. 26, 2010

"A perfect one pot meal. I will definately make this again."

MY REVIEW
Reviewed Nov. 1, 2010

"This was delicious. A big hit on a cold night."

MY REVIEW
Reviewed May. 19, 2009 Edited Oct. 9, 2015

"I have made this several times and it is absolutely fantastic."

MY REVIEW
Reviewed Feb. 21, 2009 Edited Oct. 9, 2015

"Absolutely Delicious!"

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Wine Pairings

Full-Bodied White Wine

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