Grandma's Chicken 'n' Dumpling Soup Recipe
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 12-1/4 quarts cold water
  • 15 chicken bouillon cubes
  • 16 whole peppercorns
  • 13 whole cloves
  • 11 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 11 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 11-1/2 cups chopped carrots
  • 11 cup fresh or frozen peas
  • 11 cup chopped celery
  • 11 cup chopped peeled potatoes
  • 11/4 cup chopped onion
  • 11-1/2 teaspoons seasoned salt
  • 11/4 teaspoon pepper
  • 11 bay leaf
  • 12 cups all-purpose flour
  • 14 teaspoons baking powder
  • 11 teaspoon salt
  • 11 large egg, beaten
  • 12 tablespoons butter, melted
  • 13/4 to 1 cup milk
  • 1 Snipped fresh parsley, optionalDirections 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. 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. 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. 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. Yield: 12 servings (3 quarts). Originally published as Grandma's Chicken 'n' Dumpling Soup in Country Chicken Cookbook 1995, p29



Log in or Register to write a comment.