Grandma's Chicken 'n' Dumpling Soup

"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."
 
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photo by Hey Jude photo by Hey Jude
photo by Hey Jude
Ready In:
3hrs 25mins
Ingredients:
23
Serves:
10-12
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ingredients

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directions

  • Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
  • Cover and bring to boil; skim fat.
  • Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
  • Strain broth and return to kettle.
  • When chicken is cool to touch; debone and cut into bite sized chunks.
  • Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
  • Reduce heat; cover and simmer for 1 hour.
  • Uncover and increase heat to a gentle boil.
  • Remove 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 (don't peek) for 18-20 minutes.
  • Sprinkle with parsley if desired.
  • NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
  • I also use a little less seasoned salt due to the salt content of both cans of soup.

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Reviews

  1. Great soup! The dumplings got a bit gummy, but the soup itself was great! Used corn instead of celery and served over egg noodles, but followed the recipe otherwise.
     
  2. I used your recipe and tweaked it a bit. Omitted the cloves and potatoes and used Bisquick dumplings instead of making homemade. I also sprinkle seasonings on my dumplings while they are still raw. Besides that it's the recipe as written. I love the combination of the broth and creamed soups! That's a great idea! Thanks!
     
  3. This had good flavor, balanced by how easy it was. I did actually chunk and brown the meat, rather than just boiling it. Also, I added probably a half cup of pepper, because I like my sauce to be very bold. Overall, it turned out well, and I liked all the veggies in it!
     
  4. love this recipe. Thick, creamy. Added corn. It turned out a little salty. I think I would hold back on the salt. I used an extra bouillon, maybe that was part of it. OMG - will be making this again. Warm, hearty, YUM.
     
  5. This was great!! I didn't use the bullion cubes and just salted the water about 2-3 tsp. and. it was perfect. To make things go faster I used 3 pounds of chicken tenderloins and it cooked much quicker. I added more veggies and I used whole wheat flour (sifted) for the dumplings. Great flavor all around! I will definitely make this again. Thanks for posting!!
     
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Tweaks

  1. Great soup! The dumplings got a bit gummy, but the soup itself was great! Used corn instead of celery and served over egg noodles, but followed the recipe otherwise.
     
  2. This was very, very good. Made a couple changes to make it healthier: -3 lbs boneless skinless thighs -instead of bouillon cubes, low sodium chicken broth as a base -for dumplings, 1 cup wheat flour, 1 cup whithe flour also, because I do not like cream of mushroom soup, I subbed a can of cream of celery soup instead.
     

RECIPE SUBMITTED BY

<p>I live in the midwest. Work as a semi-retired nurse by profession. Married with 3 adult children, a wonderful son in law and daughter in law. I have 4 beautiful grandsons. &nbsp;One of my many blessings in life.<br />For fun, my passion is photography. It has become an important part of my life and I enjoy learning anything I can about it. I have a facebook photography page Margo McIntyre Photo Creations.&nbsp; I hope you check it out and enjoy viewing my photos.&nbsp;<img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>
 
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