TESTED & PERFECTED GRANDMA'S CHICKEN 'N' DUMPLING SOUP Recipe. Step-by-Step. is perfect for busy families. Comes together quickly with a few staple ingredients!
INGREDIENTS
1 (3 lb) chicken, cut up 2 1?4 quarts cold water 5 chicken bouillon cubes 6 peppercorns 3 whole cloves 1 (10 3/4 ounce) can cream of chicken soup, undiluted 1 (10 3/4 ounce) can cream of mushroom soup, undiluted 1 1?2 cups chopped carrots 1 cup fresh peas or 1 cup frozen peas 1 cup chopped celery 1 cup chopped peeled potato 1?4 cup chopped onion 1 1?2 teaspoons seasoning salt, to taste 1?4 teaspoon pepper 1 bay leaf DUMPLINGS 2 cups flour 4 teaspoons baking powder 1 teaspoon salt 1?4 teaspoon pepper 1 egg, beaten 2 tablespoons butter or 2 tablespoons margarine, melted 3?4 - 1 cup milk snipped fresh parsley, optional
DIRECTIONS
Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle. Cover and bring to boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender. Strain broth and return to kettle. When chicken is cool to touch; debone and cut into bite sized chunks. Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil. Reduce heat; cover and simmer for 1 hour. Uncover and increase heat to a gentle boil. Remove 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 (don't peek) for 18-20 minutes. Sprinkle with parsley if desired. NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8. I also use a little less seasoned salt due to the salt content of both cans of soup.
by: Margo59
