Prep 5 mins
Cook 10 mins
The fluffiest, biggest soup dumplings you'll ever fall in love with floating in your favorite canned soup. This recipe has been passed down through my family for generations.
- 2 cups flour
- 1 cup skim milk
- 1⁄2 teaspoon salt
- 2 teaspoons baking powder
- 4 tablespoons vegetable oil
- 2 (10 1/2 ounce) cans condensed chicken noodle soup
- 21 ounces water
- Begin heating your soup combined with the water in a LARGE pot with a tight fitting lid.
- Combine your dry ingredients in a medium sized mixing bowl.
- Stir lightly to mix, being careful not to lose any over the side.
- Create a hollow in the middle of your dry ingredients.
- Add your milk to the hollow.
- Add your oil to the milk.
- Using a fork, mix the ingredients until a sticky dough is formed.
- Do not overmix.
- When your soup is boiling, quickly add spoonfuls of the dough until the entire bowlful is in the pot. Make sure to move quickly - the faster you get them in, the fluffier they'll be.
- Quickly cover the pot with the tight fitting lid.
- Reduce the heat to medium and cook for 10 minutes.
- NEVER lift the lid before 10 minutes has passed or you will have dense dumplings instead of light, fluffy ones.
- After 10 minutes, remove from heat and serve.
- Dumplings will be very hot.
This is quick and easy comfort food when you drag yourself in tired from work. I made half the recipe and the dumplings are like the "fat noodles" my mom put in her homemade chicken soup that I still love! Adding them to Campbell's chicken noodle soup is a great idea! I'll be making this quite often. Thanks for sharing Kitcharen. Made and enjoyed for PAC Spring '09.