- 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
- 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).
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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"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."
"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 but I realized that the first time I made it I used garlic cloves instead of whole cloves so today I've added the whole cloves, well I subbed for ground. Very good recipe.Thank you for sharing your Grandmas recipe!"
"This is way too salty....5 bouillon cubes, 1 1/2 Tsp salt, all the salt from the canned soups, naturally occurring salt in the chicken of course and then all the salt in the dumplings! Yikes....no wonder there is 1447mg of salt in each 1 cup serving...and who eats just one cup! More than an entire days worth of salt in just some homemade soup.... No thanks."
"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."
"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!!"