Grandma's Chicken 'n' Dumpling Soup

READY IN: 3hrs 25mins
Recipe by Margo59

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.

Top Review by 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.

Ingredients Nutrition

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.

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