Grandma'S Chicken 'N' Dumpling Soup Recipe

Name: Grandma'S Chicken 'N' Dumpling Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (3 lb) chicken, cut up; 2 1/4 quarts cold water; 5 chicken bouillon cubes; 6 peppercorns; 3 whole cloves; 1 (10 3/4 ounce) can cream of chicken soup, undiluted; 1 (10 3/4 ounce) can cream of mushroom soup, undiluted; 1 1/2 cups chopped carrots; 1 cup fresh peas or 1 cup frozen peas; 1 cup chopped celery; 1 cup chopped peeled potato; 1/4 cup chopped onion; 1 1/2 teaspoons seasoning salt, to taste; 1/4 teaspoon pepper; 1 bay leaf; DUMPLINGS; 2 cups flour; 4 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon pepper; 1 egg, beaten; 2 tablespoons butter or 2 tablespoons margarine, melted; 3/4 - 1 cup milk; snipped fresh parsley, optional

Servings: persons

1 (3 lb) chicken, cut up
2 1/4 quarts cold water
5 chicken bouillon cubes
6 peppercorns
3 whole cloves
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups chopped carrots
1 cup fresh peas or 1 cup frozen peas
1 cup chopped celery
1 cup chopped peeled potato
1/4 cup chopped onion
1 1/2 teaspoons seasoning salt, to taste
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 - 1 cup milk
snipped fresh parsley, optional

1
Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
2
Cover and bring to boil; skim fat.
3
Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
4
Strain broth and return to kettle.
5
When chicken is cool to touch; debone and cut into bite sized chunks.
6
Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
7
Reduce heat; cover and simmer for 1 hour.
8
Uncover and increase heat to a gentle boil.
9
Remove bay leaf.
10
For dumplings, combine dry ingredients in a medium bowl.
11
Stir in egg, butter and enough milk to make a moist stiff batter.
12
Drop by teaspoonfuls into soup.
13
Cover and cook (don't peek) for 18-20 minutes.
14
Sprinkle with parsley if desired.
15
NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
16
I also use a little less seasoned salt due to the salt content of both cans of soup.

809

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 (3 lb) chicken, cut up, 2 1/4 quarts cold water, 5 chicken bouillon cubes, 6 peppercorns, and more.

Yes, Grandma'S Chicken 'N' Dumpling Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grandma'S Chicken 'N' Dumpling Soup

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