Community Pick
Grandma's Chicken 'n' Dumpling Soup
photo by Hey Jude
- Ready In:
- 3hrs 25mins
- Ingredients:
- 23
- Serves:
-
10
ingredients
- 1360.77 g chicken, cut up
- 2128.5 ml cold water
- 5 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 304.75 g can cream of chicken soup, undiluted
- 304.75 g can cream of mushroom soup, undiluted
- 354.88 ml chopped carrots
- 236.59 ml fresh peas or 236.59 ml frozen peas
- 236.59 ml chopped celery
- 236.59 ml chopped peeled potato
- 59.14 ml chopped onion
- 7.39 ml seasoning salt, to taste
- 1.23 ml pepper
- 1 bay leaf
-
DUMPLINGS
- 473.18 ml flour
- 19.71 ml baking powder
- 4.92 ml salt
- 1.23 ml pepper
- 1 egg, beaten
- 29.58 ml butter or 29.58 ml margarine, melted
- 177.44-236.59 ml milk
- snipped fresh parsley, optional
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
-
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!
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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
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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. 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. I hope you check it out and enjoy viewing my photos. <img title=Smile src=/tiny_mce/plugins/emotions/img/smiley-smile.gif border=0 alt=Smile /></p>