Taste of Home
Grandma’s Chicken ‘n’ Dumpling Soup
TOTAL TIME: Prep: 20 min. + cooling Cook: 2-1/4 hours
YIELD: 12 servings (3 quarts).
I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve it, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
Ingredients
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1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
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2-1/4 quarts cold water
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5 chicken bouillon cubes
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6 whole peppercorns
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3 whole cloves
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
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1-1/2 cups chopped carrots
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1 cup fresh or frozen peas
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1 cup chopped celery
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1 cup chopped peeled potatoes
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1/4 cup chopped onion
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1-1/2 teaspoons seasoned salt
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1/4 teaspoon pepper
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1 bay leaf
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DUMPLINGS:
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2 cups all-purpose flour
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4 teaspoons baking powder
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1 teaspoon salt
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1/4 teaspoon pepper
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1 large egg, beaten
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2 tablespoons butter, melted
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3/4 to 1 cup 2% milk
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Snipped fresh parsley, optional
Directions
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1.
Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; simmer, covered, until chicken is tender, 45-60 minutes. Strain broth; return to stockpot.
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2.
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat.
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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.
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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, 18-20 minutes. If desired, sprinkle with parsley.
Nutrition Facts
1 cup: 333 calories, 14g fat (5g saturated fat), 79mg cholesterol, 1447mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 22g protein.
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