Menu

Grandma’s Chicken ‘n’ Dumpling Soup

63 reviews
Test Kitchen Approved
Total Time

Prep: 20 min. + cooling Cook: 2-1/4 hours

Makes

12 servings (3 quarts)

Updated: Sep. 22, 2023
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
Next Recipe

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 (10-1/2 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-1/2 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 2% milk
  • Snipped fresh parsley, optional

Directions

  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.
  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.
  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, 18-20 minutes. If desired, sprinkle with parsley.
Chicken Dumpling Soup Tips

Can you use cooked chicken to make chicken dumpling soup?

If you prefer quick and easy soups, there are some shortcuts you can take with this recipe. Start with 2 quarts chicken broth in your stockpot, then add the canned soups, vegetables and seasonings. Proceed with the recipe as directed. Stir in 4-5 cups cubed cooked chicken before adding the dumplings. You can easily shred rotisserie chicken or use leftover chicken you have on hand.

How can you thicken chicken dumpling soup?

As the soup simmers, starch from the potatoes and dumplings will help add some body to the broth. If you'd like a thicker soup, whisk 2 tablespoons flour with 1/4 cup cold water, then stir into the soup after removing the bay leaf. When the broth returns to a boil to cook the dumplings, the flour will thicken the broth.

How can you tell when dumplings are done?

It can be tricky to tell when dumplings are done, no matter the dumpling recipe. For this chicken dumpling soup, the dumplings are done when they appear puffed and the centers are dry. You can test the center by cutting one dumpling in half to see if it's cooked through, or insert a toothpick in the center of a dumpling to see if it comes out clean.

—Peggy Woodward, Taste of Home Senior Food Editor

Nutrition Facts

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