Grandma's Chicken 'n' Dumpling Soup Recipe

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Grandma's Chicken 'n' Dumpling Soup Recipe
Grandma's Chicken 'n' Dumpling Soup Recipe photo by Taste of Home
Publisher Photo

Grandma's Chicken 'n' Dumpling Soup Recipe

Read Reviews
4 38 43
Publisher Photo
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 an outstanding cook. —Paulette Balda, Prophetstown, Illinois
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + cooling Cook: 2-3/4 hours
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large egg, beaten
  • 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 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).
Originally published as Grandma's Chicken 'n' Dumpling Soup in Country Chicken Cookbook 1995, p29

Nutritional Facts

1 cup: 333 calories, 14g fat (5g saturated fat), 79mg cholesterol, 1447mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 22g protein.

  • 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
  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).
Originally published as Grandma's Chicken 'n' Dumpling Soup in Country Chicken Cookbook 1995, p29

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Reviews forGrandma's Chicken 'n' Dumpling Soup

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MY REVIEW
esrose User ID: 3297529 273247
Reviewed Sep. 19, 2017

"I agree with audreyrlange...homemade soup is NOT homemade when you add canned soup. Won't even try this recipe for that fact alone."

MY REVIEW
Nan User ID: 8964886 264122
Reviewed Mar. 31, 2017

"Great recipe, dumplings were wonderful. FYI: Campbells introduced Cream of Mushroom soup in 1934 & Cream of chicken soup in 1947, am pretty sure MANY Grandmothers used these soups in meal preparation."

MY REVIEW
audreyrlange User ID: 8107617 263135
Reviewed Mar. 6, 2017

"Grandma NEVER made dumpling soup with and cream canned soups, are you kidding me."

MY REVIEW
workinmomTX User ID: 742853 258952
Reviewed Dec. 31, 2016

"This is my favorite soup! The broth itself is delicious. Don't skimp on using deli chicken and canned broth! The canned soups make it creamy. I halve the dumpling recipe because the whole recipe makes them too big for my pot and they expand when cooking."

MY REVIEW
Lou User ID: 9007391 258842
Reviewed Dec. 30, 2016

"Excellent dumpling recipe...only recommendation would be to sift all your dry ingredients together, wisk together the egg and 3/4 cup of the milk and add to your dry ingredients slowly mixing till lumpy, then combine butter and 1/4 cup milk together and slowly add into the dumpling mix to smooth it out. Let it stand for a few minutes to get fluffy. They will come out perfectly."

MY REVIEW
jeanemed User ID: 1512060 255604
Reviewed Oct. 18, 2016

"This review is only for the dumplings. I used this recipe of dumplings to top my own homemade soup. I've cooked and baked for many, many years and have made my own noodles, gnocchi, spaetzle, etc but I've never made dumplings; I've never even tasted them. Because of the high reviews I decided to use this for my first attempt at dumplings. My family loved them. I'm not sure if they are the way dumplings are supposed to be, but I imagine they were true to the recipe--light fluffy and very easy. They will be a staple in my home from now on. The only change I made was to add a 1/2 tsp of sugar. Also, I very lightly sprinkled them with parmesan. They were yummy but would have been good with or without.

One tip--use a large kettle with a glass lid. Much easier to tell when they look done."

MY REVIEW
Jolena User ID: 87898 245070
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
Sue Zappa User ID: 1094741 240889
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
BrendaFRH User ID: 8464538 238086
Reviewed Nov. 25, 2015

"We enjoyed eating the soup!"

MY REVIEW
TracyLee User ID: 126488 236750
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"

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