Grandma’s Chicken n’ Dumpling Soup

This particular recipe I found in one of my many, many, many Taste of Home cookbooks. I have made chicken n’ dumplings several times before but this recipe calls for using 2 cans of canned creamed soup. Now that was something I’ve never tried before. Different yes but delicious and rich all the same. By adding one can of cream of chicken soup and one can of cream of celery soup gave this soup a creamy, almost silky smooth consistency. Make this recipe for Grandma’s Chicken n’ Dumpling Soup and see for yourself how delicious it is.

grandmas chicken

Taste of Home

As many of you know, I am a huge fan of cookbooks. My favorite cookbooks are: Taste of Home  Gooseberry Patch and  Southern Living Cookbooks. After collecting TOH cookbooks for nearly 25 years, plus collecting their magazines and recipe booklets, I have decided to part with some of my Taste of Home cookbooks. Being a hoarder of cookbooks, this is an extremely difficult thing for me too do. After all, I might need a certain recipe, that may or may not be in one of the cookbooks I decide to part with. I mean you never know! Even if there was a recipe I always wanted to try, in one of the over 250 cookbooks I own, I would probably never find the recipe anyway:)

grandmas chicken

Love Chicken’n Dumplings

Here at Turnips 2 Tangerines we love Chicken and Dumplings. Here are a few of our most requested and much loved recipes for this timeless classic.

Grandma’s Chicken n’ Dumpling Soup

A Timeless Classic.
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  • 1 broiler/fryer (3-1/2 to 4 lbs) chicken, cut up
  • 2-1/2 quarts cold water
  • 5 cubes chicken bouillon
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
  • 1 can (10 3/4 oz) condensed cream of celery soup, undiluted
  • 1 1/2 cups sliced carrots
  • 1 cup fresh or frozen peas or corn
  • 1 cup sliced celery
  • 1 cup chopped, peeled potatoes
  • 1/4 cup chopped onion
  • 1/4 cup sliced mini sweet peppers
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 to 1 cup milk
  • Snipped fresh parsley, optional


  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45 to 60 minutes or until chicken is tender. Strain broth; return to stockpot.
  • Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat.
  • Return chicken to stockpot with condensed soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard 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 without lifting the lid for 18 to 20 minutes. Sprinkle with parsley if desired.
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