- 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 large egg, beaten
- 2 tablespoons butter, melted
- 3/4 to 1 cup milk
- Snipped fresh parsley, optional
- 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.
- 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).
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
"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 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."
"We enjoyed eating the Soup!"
"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"
"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....."