• Bloom's Baking House

Grandma’s Chicken ‘n’ Dumpling Soup

Total Time

Prep: 20 min. + cooling Cook: 2-3/4 hours


12 servings (3 quarts)


- 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

- 2-1/4 quarts cold water

- 5 chicken bouillon cubes

- 6 whole peppercorns

- 3 whole cloves1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

- 1-1/2 cups chopped carrots

- 1 cup fresh or frozen peas

- 1 cup chopped celery

- 1 cup chopped peeled potatoes

- 1/4 cup chopped onion

- 1-1/2 teaspoons seasoned salt

- 1/4 teaspoon pepper

- 1 bay leaf

DUMPLINGS: 2 cups all-purpose flour

- 4 teaspoons baking powder

-1 teaspoon salt

- 1/4 teaspoon pepper

- 1 large egg, beaten

- 2 tablespoons butter, melted

- 3/4 to 1 cup whole milk

- Snipped fresh parsley, optional


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 stockpot.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.

Nutrition Facts

1 cup: 333 calories, 14g fat (5g saturated fat), 79mg cholesterol, 1447mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 22g protein.

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