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 broiler/fryer chicken (3-1/2 to 4 pounds), cut up; 2-1/4 quarts cold water; 5 chicken bouillon cubes; 6 whole peppercorns; 3 whole cloves; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1-1/2 cups chopped carrots; 1 cup fresh or frozen peas; 1 cup chopped celery; 1 cup chopped peeled potatoes; 1/4 cup chopped onion; 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 large egg, beaten; 2 tablespoons butter, melted; 3/4 to 1 cup whole milk; Snipped fresh parsley, optional

Servings: persons

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
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 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup whole milk
Snipped fresh parsley, optional

1
Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.
2
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
3
Return chicken to stockpot with 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.
4
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 18-20 minutes. Sprinkle with parsley if desired.

922

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 23 ingredients. The key ingredients include: 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up, 2-1/4 quarts cold water, 5 chicken bouillon cubes, 6 whole 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.

That's it — enjoy your meal!

Grandma’S Chicken ‘N’ Dumpling Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions