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Grandma’s Chicken n’ Dumpling Soup

A Timeless Classic.
Course Soup
Cuisine soup
Keyword Chicken, Dumplings, Soup
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings 12 Servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 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

Instructions

  • 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.