Grandma's Chicken 'n' Dumpling Soup
http://www.tasteofhome.com/recipes/grandma-s-chicken--n--dumpling-soup
Cook: 2-3/4 hours
YIELD: 12 servings
Ingredients
· 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 cloves
· 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
· 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
· 1-1/2 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 milk
· Snipped fresh parsley, optional
Directions
· 1. 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.
· 2. 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.
· 3. 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.
· 4. 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.
Nutritional 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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Posted by: "Jodi T" <tigger63755@charter.net>
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