Grandma's Chicken 'n' Dumpling Soup |
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Prep Time: 25 Minutes Cook Time: 180 Minutes |
Ready In: 205 Minutes Servings: 12 |
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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. 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 |
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:
1. Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
2. Cover and bring to boil; skim fat.
3. Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
4. Strain broth and return to kettle.
5. When chicken is cool to touch; debone and cut into bite sized chunks.
6. Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
7. Reduce heat; cover and simmer for 1 hour.
8. Uncover and increase heat to a gentle boil.
9. Remove bay leaf.
10. For dumplings, combine dry ingredients in a medium bowl.
11. Stir in egg, butter and enough milk to make a moist stiff batter.
12. Drop by teaspoonfuls into soup.
13. Cover and cook (don't peek) for 18-20 minutes.
14. Sprinkle with parsley if desired.
15. NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
16. I also use a little less seasoned salt due to the salt content of both cans of soup.
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