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
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Grandma's Chicken 'n' Dumpling Soup Recipe

Read Reviews
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Publisher Photo
I've enjoyed making this rich chicken and dumplings recipe for over 40 years. The homemade dumplings really make a difference. 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.

Popular Videos

  • 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
shelleyd User ID: 1768114 287727
Reviewed May. 12, 2018

"This is a very tasty soup. Prepared cream soups, bouillion cubes and seasoned salt are way too much for our family. I substituted low sodium chicken base, cut back to 1/2 tsp of seasoned salt and it was much better. And by the way, my opinion is that there is nothing wrong with using prepared soups/broths as shortcuts. In today's world, do it as it is best for you!"

MY REVIEW
bbazzini User ID: 4880517 285288
Reviewed Mar. 19, 2018

"Really liked this soup. We commented that it was like chicken pot pie in a soup. First pass the dumplings were compact and dense. A little bit dough-ey. Second time I made them larger and cooked them on low (a lower boil than the previous time) and they turned out great even at the same 20 min time. Thank you for sharing the recipe."

MY REVIEW
sohmann User ID: 8564308 285165
Reviewed Mar. 16, 2018

"This is one of the best chicken soups I've ever made! It was like 'chicken pot pie in a stew'. Because it's just my husband and me for most meals, I will cut the dumpling recipe in half, as dumplings don't reheat real well. That way I can make fresh dumplings on the second round. I had to add a bit more flour to make the dumplings the right consistency. I will try 1 1/2 c milk and work from there. I'm not worried about the recipe being large. It will be a joy to pull this delicious soup out of the freezer when I'm crunched for time!"

MY REVIEW
sheila User ID: 9434344 284809
Reviewed Mar. 9, 2018

"can someone please help me, i cant seem to make the dumplings right. i know they are supposed to turn out light and fluffy. more often than not mine turn out like big not fluffy, heavy and like a hard chewy blah in the middle, i have tried several different drop dumpling recipes and with different ingredients but basically calling for the same stuff, but i just cannot get any of them 100% i might have a couple turn out perfect. but i want them all to turn out right. anyone any tips?"

MY REVIEW
RKKlein User ID: 3937339 284675
Reviewed Mar. 5, 2018

"It is frustrating to find recipes that are for 12 people when you only have 2 in your household (we are super seniors) and the recipe cannot be downsized...e.g how do I downsize 2 separate cans of soup? I really would like to make this, but I guess I'll look elsewhere for a more practical recipe."

MY REVIEW
S User ID: 9432876 284664
Reviewed Mar. 5, 2018

"To: Lovemy4boys - Apparently, your Grandmother and your Mother did not teach you any manners. Seriously!!! - "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.....".

Your comment was crass an inappropriate. My Mother used to say, if you do not have anything nice to say; keep your mouth shut in other words!"

MY REVIEW
CBec User ID: 2378196 284654
Reviewed Mar. 5, 2018

"My grandma didn't use bouillon cubes and canned soups. I was hoping for home made."

MY REVIEW
Dawn User ID: 9427042 284004
Reviewed Feb. 20, 2018

"Excellent soup it was creamy, delicious, and easy to make!!!"

MY REVIEW
Thomas User ID: 9322441 277790
Reviewed Nov. 14, 2017

"are you kidding me, this is the best I have ever made. thank you for this recipe ! I really feel sorry for those who don't try it !"

MY REVIEW
cellocookie User ID: 6884222 276449
Reviewed Oct. 18, 2017

"I love this recipe! Thank you! I realized after 15 years of marriage, and 4 kids, that I've never made dumplings. A google search brought me to this recipe, and i'm glad it did! We all love it! It's my new favorite way to use up a leftover rotisserie chicken. My only alteration is I use at least part whole wheat flour, and my intuition told me that it called for way too much salt. I put 1/4 tsp and it seems perfect. Also, I've never happened to have mushroom soup, so I just use 2 cans of chicken. I'm sure it would be good either way. (saw some of the reviews...haters gonna hate. I love to be healthy, but cream of chicken soup is a great, easy way to fill in the gaps in casseroles and soups)"

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