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Grandma’s Chicken ‘n’ Dumpling Soup

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
  • Total Time
    Prep: 20 min. + cooling Cook: 2-3/4 hours
  • Makes
    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 (10-3/4 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 2% 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.
Nutrition Facts
1 cup: 333 calories, 14g fat (5g saturated fat), 79mg cholesterol, 1447mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 22g protein.

Reviews

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Average Rating:
  • sherwood1225
    Nov 29, 2020

    This was an easy and great tasting recipe. Yes, it has some short cuts. I made it even simpler by using a store bought rotisserie chicken, box chicken broth and bisquick for the dumplings. Sometimes, you just need simple...

  • modestcook
    Nov 16, 2020

    Great recipe. Certainly a lot of critics here in the reviews. If you don't like the ingredients in the recipe, don't make it. Quit Whining.

  • Nancy
    Oct 27, 2020

    This is to E Jay and the rest of the criticizes of this recipe. I am 72 years old and of course my Grandmother didn’t use soups in her cooking but as a Grandmother and Great Grandmother myself, i’m all for it! I’ve used cream soups in my recipes for years and guess what? Nobody has complained yet! This is a great recipe!

  • Sandra
    Oct 9, 2020

    This chicken and dumplings is the bomb, so delicious and hearty. Have made it 3 times now and on the stove now for a fourth time. Family just LOVES it. If your reading some reviews that seem harsh, just try it, you won’t be disappointed!!!

  • E Jay
    Oct 6, 2020

    My Grandmother did NOT use Canned Soup in her Chicken & Dumplings ... that's a 'TASTE OF HOME'?

  • Lynne
    Sep 30, 2020

    Grandma will go broke buying all the ingredients

  • roxied
    Sep 28, 2020

    to Andrea,the video is misleading.You only want to cover and simmer 18- 20 minutes after dumplings are added.Dont lift lid during this time.

  • Sharon
    Sep 27, 2020

    Cook dumplings 18 min..

  • andrea
    Sep 14, 2020

    on the video it says to simmer dumplings for 1 hour but your directions say 18-20 min. I would like to make these this week so can you please let me know which one is accurate? the video or written out directions? looks delicious!!!

  • Jen
    Jul 30, 2020

    A household favorite!! Love these dumplings!!