Grandma's Chicken and Dumpling Soup
photo by PanNan
- Ready In:
- 4hrs 30mins
- Ingredients:
- 21
- Serves:
-
10
ingredients
- 3 lbs roasting chickens, cut up
- 6 cups cold water
- 3 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 10 3⁄4 ounces chicken broth
- 10 3⁄4 ounces cream of chicken soup
- 10 3⁄4 ounces cream of mushroom soup
- 1 cup celery, chopped
- 1 1⁄2 cups carrots, chopped
- 1⁄4 cup onion, chopped
- 1 cup potato, chopped
- 1 small bay leaf
- 1 cup frozen peas
- 2 teaspoons salt, DIVIDED
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄4 teaspoon pepper
- 1 egg, well beaten
- 2 tablespoons butter, melted
- 2⁄3 cup milk
directions
- Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
- Later you must remove the cloves.
- Reduce heat; simmer until chicken is tender (about 1 hour).
- Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
- Strain and skim the chicken broth.
- Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
- Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
- About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
- Add egg, melted butter, and enough milk to make moist, stiff batter.
- Drop by teaspoons into boiling liquid.
- Cook, covered and without "peeking", for 18-20 minutes or until the dumplings are done.
Reviews
-
I have this recipe in TOH's Big Book of Soup. It's a little different than what's posted here, but this is the greatest soup and is fun to prepare. My recipe calls for 4 pounds chicken, 9 cups water, 5 chicken bouillon cubes, no can of chicken broth,1-1/2 teaspoons seasoned salt, an additional 1/4 teaspoon pepper, and 3/4 to 1 cup milk and the optional parsley for a pretty garnish.I add minced garlic in with the vegetables,2 cloves.The simmering time for the vegetables to get tender only needs to be 1 hour. I add a pinch of sugar to my dumplings also-I love this recipe!
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin