Grandma's Chicken and Dumpling Soup

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“Another TOH favorite. This is time consuming but wonderful and sometimes it's nice to just slow down and stay inside! Notice that I have not included the cooling time for the chicken.”
READY IN:
4hrs 30mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  1. Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
  2. Later you must remove the cloves.
  3. Reduce heat; simmer until chicken is tender (about 1 hour).
  4. Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
  5. Strain and skim the chicken broth.
  6. 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.
  7. Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
  8. About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
  9. Add egg, melted butter, and enough milk to make moist, stiff batter.
  10. Drop by teaspoons into boiling liquid.
  11. Cook, covered and without "peeking", for 18-20 minutes or until the dumplings are done.

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