Ingredients
-
1
-
2 1/4
-
5
-
6
-
3
-
1
-
1
-
1 1/2
-
1
-
1
-
1
-
1/4
-
1 1/2
-
1/4
-
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!!
Discover ground-breaking new supplements! SHOP & SAVE
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. |
|
11
Done
|
Stir in Egg, Butter and Enough Milk to Make a Moist Stiff Batter. |
|
12
Done
|
Drop by Teaspoonfuls Into Soup. |
|
13
Done
|
Cover and Cook (don't Peek) For 18-20 Minutes. |
|
14
Done
|
Sprinkle With Parsley If Desired. |
|
15
Done
|
Note: It States in the Recipe 10-12 Servings, I Serve Bigger Bowls, So It Probably Serves 6-8. |
