Grandma’s Chicken ‘n’ Dumpling Soup

Name: Grandma's Chicken 'n' Dumpling Soup
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 12 servings (3 quarts).
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

TOTAL TIME: Prep: 20 min. + cooling Cook: 2-1/4 hours YIELD: 12 servings (3 quarts).

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

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.

Nutrition Facts

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