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Grandmas Chicken And Dumpling Soup

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Ingredients

Adjust Servings:
3 lbs roasting chickens, cut up
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
10 3/4 ounces chicken broth
10 3/4 ounces cream of chicken soup
10 3/4 ounces cream of mushroom soup
1 cup celery, chopped
1 1/2 cups carrots, chopped
1/4 cup onion, chopped
1 cup potato, chopped
1 small bay leaf
1 cup frozen peas
2 teaspoons salt, divided

Nutritional information

416.8
Calories
195 g
Calories From Fat
21.7 g
Total Fat
7.1 g
Saturated Fat
93.8 mg
Cholesterol
1563.3 mg
Sodium
32.3 g
Carbs
2.6 g
Dietary Fiber
3.1 g
Sugars
22.3 g
Protein
439g
Serving Size

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Grandmas Chicken And Dumpling Soup

Features:
    Cuisine:

    The night before, I cooked up a whole fryer. Then I consulted the recipe. Unfortunately, I did not use the cloves or peppercorns at all. This was still an awesome recipe. Keep in mind that small dumplings do expand when cooking! Great flavor and we froze the rest......hope it freezes ok.

    • 290 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Grandma’s Chicken and Dumpling Soup, Another TOH favorite This is time consuming but wonderful and sometimes it’s nice to just slow down and stay inside! Notice that I have not included the cooling time for the chicken , The night before, I cooked up a whole fryer Then I consulted the recipe Unfortunately, I did not use the cloves or peppercorns at all This was still an awesome recipe Keep in mind that small dumplings do expand when cooking! Great flavor and we froze the rest hope it freezes ok , This was on the stove a good portion of the day, today and made the house smell wonderful I’ve never put cloves in my chicken stock or soup recipes, but we loved the flavor of this soup Delicious! Made for photo tag


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    Steps

    1
    Done

    Place Chicken, Water, Bouillon, Peppercorns, and Cloves in Kettle and Bring to a Boil.

    2
    Done

    Later You Must Remove the Cloves.

    3
    Done

    Reduce Heat; Simmer Until Chicken Is Tender (about 1 Hour).

    4
    Done

    Cool Chicken Just Slightly; Cut Into Bite Size Pieces and Set Aside and Look For the Cloves.

    5
    Done

    Strain and Skim the Chicken Broth.

    6
    Done

    Put the Reserved Chicken and Strained Broth in a Large Kettle; Add Cans of Broth, Chicken and Mushroom Soups, Celery, Carrots, Onion, Potatoes, Bay Leaf, Peas, and One Teaspoon of Salt.

    7
    Done

    Put Cover Onto Kettle; Simmer Soup on Low Heat For 2-3 Hours, or Until the Vegetables Are Tender.

    8
    Done

    About 30 Minutes Before Serving, Mix Up Dumplings by Putting Flour, One Teaspoon Salt, Baking Powder, and Pepper Together in a Medium Bowl.

    9
    Done

    Add Egg, Melted Butter, and Enough Milk to Make Moist, Stiff Batter.

    10
    Done

    Drop by Teaspoons Into Boiling Liquid.

    11
    Done

    Cook, Covered and Without "peeking", For 18-20 Minutes or Until the Dumplings Are Done.

    Avatar Of Amelia Rodriguez

    Amelia Rodriguez

    Health-conscious chef specializing in nutritious and flavorful dishes that nourish the body.

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