Grandma's Chicken 'n' Dumpling Soup

Margo59's Note:

This came from a Taste of Home recipe collection from several years ago. It is requested by my family several time a year. Great during cold weather and when you are feeling under the weather. Takes a little time to prepare, but well worth it.

• Total Time: 3 hrs 25 mins
• Prep Time: 25 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 10

• 1 (3 lb) chicken , cut up
• 2 ¼ quarts cold water
• 5 chicken bouillon cubes
• 6 peppercorns
• 3 whole cloves
• 1 (10 ¾ ounce) can cream of chicken soup , undiluted
• 1 (10 ¾ ounce) can cream of mushroom soup , undiluted
• 1 ½ cups chopped carrots
• 1 cup fresh peas or 1 cup frozen peas
• 1 cup chopped celery
• 1 cup chopped peeled potato
• ¼ cup chopped onion
• 1 ½ teaspoons seasoning salt , to taste
• ¼ teaspoon pepper
• 1 bay leaf

DUMPLINGS

• 2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1 egg , beaten
• 2 tablespoons butter or 2 tablespoons margarine , melted
• ¾-1 cup milk
• snipped fresh parsley , optional

Directions:

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.

Reviews

[ransomhouse]

Great soup! The dumplings got a bit gummy, but the soup itself was great! Used corn instead of celery and served over egg noodles, but followed the recipe otherwise.

[Chef #1466388]

I used your recipe and tweaked it a bit. Omitted the cloves and potatoes and used Bisquick dumplings instead of making homemade. I also sprinkle seasonings on my dumplings while they are still raw. Besides that it's the recipe as written. I love the combination of the broth and creamed soups! That's a great idea! Thanks!

[Denise's Dinners]

This had good flavor, balanced by how easy it was. I did actually chunk and brown the meat, rather than just boiling it. Also, I added probably a half cup of pepper, because I like my sauce to be very bold. Overall, it turned out well, and I liked all the veggies in it!