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Grandma's Chicken 'n' Dumpling Soup

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“This came from a Taste of Home recipe collection from several years ago. It is requested by my family several time a year. Great during cold weather and when you are feeling under the weather. Takes a little time to prepare, but well worth it.”
3hrs 25mins

Ingredients Nutrition


  1. Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
  2. Cover and bring to boil; skim fat.
  3. Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
  4. Strain broth and return to kettle.
  5. When chicken is cool to touch; debone and cut into bite sized chunks.
  6. Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
  7. Reduce heat; cover and simmer for 1 hour.
  8. Uncover and increase heat to a gentle boil.
  9. Remove bay leaf.
  10. For dumplings, combine dry ingredients in a medium bowl.
  11. Stir in egg, butter and enough milk to make a moist stiff batter.
  12. Drop by teaspoonfuls into soup.
  13. Cover and cook (don't peek) for 18-20 minutes.
  14. Sprinkle with parsley if desired.
  15. NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
  16. I also use a little less seasoned salt due to the salt content of both cans of soup.

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