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 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 (10-3/4 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 whole milk
- Snipped fresh parsley, optional
Reviews
This is so similar to one I've made for years. But along with the parsley gravy, I snip chives into the dumpling dough and sprinkle with paprika. I also use white pepper for the dumplings .Pretty stew.
Yes, you can freeze the soup but we would recommend making the dumplings when you're reheating the soup. The dumplings won't hold up well in the freezer.
Question here - can this soup be frozen? Wasn't sure with the dumplings. Or maybe make up to the dumplings and add those on the reheat? Might help those looking to cut in half...It is what I used to do for my parents who were only 2 in the household.
Excellent, but I added a bit of dill to the broth. Just a personal preference.
This is my new favorite chicken soup. Creamy, full of flavor and making your own stock out of it makes the flavors even better.
I think this recipe is amazing!! Also very easy to leave stuff out or switch ingredients up a bit. I saw people were concerned about sodium, to fix that just use reduced sodium soups, leave out the season salt and you can easily use chicken stock instead of bouillon. Bouillon is where a lot of the sodium comes from as well.
Tip for the dumplings: The texture seems to come out better if you turn up the heat and get your soup boiling before dropping the dumplings in.
nice
TOH, will you stop with the canned soup to "make" soup! Please include the "make-it-yourself alternative" to recipes requiring the use of canned soups. It's not that difficult. The sodium content of this recipe is ridiculous and unhealthy for all ages.
You’ve got to be kidding! ALERT—with more than than 1,000 grams of sodium should be a danger sign for anyone but especially for anyone over 50, or with high blood pressure.