Ingredients
-
1
-
2 1/4
-
5
-
6
-
3
-
1
-
1
-
1 1/2
-
1
-
1
-
-
-
-
-
Directions
Grandma’s Chicken ‘n’ Dumpling Soup, 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., love this recipe. Thick, creamy. Added corn. It turned out a little salty. I think I would hold back on the salt. used an extra bouillon, maybe that was part of it. OMG – will be making this again. Warm, hearty, YUM., This was great!! I didn’t use the bullion cubes and just salted the water about 2-3 tsp. and. it was perfect. To make things go faster used 3 pounds of chicken tenderloins and it cooked much quicker. I added more veggies and used whole wheat flour sifted for the dumplings. Great flavor all around! I will definitely make this again. Thanks for posting!!
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Steps
|
1
Done
|
Place Chicken, Water, Bouillon Cubes, Peppercorns and Cloves in an 8 Quart Dutch Oven or Soup Kettle. |
|
2
Done
|
Cover and Bring to Boil; Skim Fat. |
|
3
Done
|
Reduce Heat; Cover and Simmer For 1-1/2 Hours or Chicken Is Tender. |
|
4
Done
|
Strain Broth and Return to Kettle. |
|
5
Done
|
When Chicken Is Cool to Touch; Debone and Cut Into Bite Sized Chunks. |
|
6
Done
|
Return Chicken to Kettle and Add Cans of Soup, Vegetables and Seasonings; Bring to Boil. |
|
7
Done
|
Reduce Heat; Cover and Simmer For 1 Hour. |
|
8
Done
|
Uncover and Increase Heat to a Gentle Boil. |
|
9
Done
|
Remove Bay Leaf. |
|
10
Done
|
For Dumplings, Combine Dry Ingredients in a Medium Bowl. |
