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.
- 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
- 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
- Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
- Cover and bring to boil; skim fat.
- Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
- Strain broth and return to kettle.
- When chicken is cool to touch; debone and cut into bite sized chunks.
- Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
- Reduce heat; cover and simmer for 1 hour.
- Uncover and increase heat to a gentle boil.
- Remove 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 (don't peek) for 18-20 minutes.
- Sprinkle with parsley if desired.
- NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
- I also use a little less seasoned salt due to the salt content of both cans of soup.
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.
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!
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!