Tuesday, February 14, 2017

{soups-salads-and-salad-dressings} Grandma's Chicken 'n' Dumpling Soup


Grandma's Chicken 'n' Dumpling Soup


I've enjoyed making this rich soup for over 40 years. Every time I serve it, I remember my grandma, who was very special to me and was known as a great cook. —Paulette Balda, Prophetstown, Illinois

TOTAL TIME: Prep: 20 minutes. + cooling

Cook: 2-3/4 hours

YIELD: 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 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


·                                 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.



As you waste your breath complaining about life, someone out there is breathing their last.

Appreciate what you have.

Be thankful and stop complaining.

Live more, complain less.

Have more smiles, less stress.








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