Grandma's Chicken 'n' Dumpling Soup Recipe
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 2 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons butter melted
- 1/4 cup chopped onion
- 1 egg, beaten
- 1 bay leaf
- 1 cup chopped celery
- 3 whole cloves
- dumplings:
- 3/4 to 1 cup milk
- 1 can (10-3/4 ounces) condensed cream of chicken soup undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup undiluted
- 1 cup fresh or frozen peas
- 6 whole peppercorns
- 1-1/2 cups chopped carrots
- 1 broiler/fryer chicken (3-1/2 to 4 pounds) cut up
- 2-1/4 quarts cold water
- 1 cup chopped peeled potatoes
- 1-1/2 teaspoons seasoned salt
- snipped fresh parsley optional
- 5 chicken bouillon cubes
- Carbohydrate 21.2318236037326 g
- Cholesterol 21.8777430555265 mg
- Fat 3.2830976653215 g
- Fiber 2.03795860411745 g
- Protein 4.58327910608419 g
- Saturated Fat 1.65302032333837 g
- Serving Size 1 1 serving (84g)
- Sodium 349.224900295596 mg
- Sugar 19.1938649996151 g
- Trans Fat 0.383349971321565 g
- Calories 132 calories
Directions Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stock pot. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard 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 without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired. Yield: 12 servings (3 quarts). Originally published as Grandma's Chicken 'n' Dumpling Soup in Country Chicken Cookbook 1995, p29 Nutritional Facts 1 serving (1 cup) equals 333 calories, 14 g fat (5 g saturated fat), 79 mg cholesterol, 1,447 mg sodium, 28 g carbohydrate, 3 g fiber, 22 g protein. Print Add to Recipe Box Email a Friend
