Grandma's Chicken 'n' Dumpling Soup
Total Time: 3 hrs 25 mins
Preparation Time: 25 mins
Cook Time: 3 hrs
Ingredients
- Servings: 10
- 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
Recipe
- 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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