* Exported from MasterCook *
GRANDMA'S CHICKEN 'N' DUMPLING SOUP
Recipe By :Paulette Balda, Prophetstown, Illinois
Serving Size : 12 Preparation Time :0:00
Categories : Chicken soup
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 (3 1/2 TO 4) pound broiler/fryer chicken -- cut up
2 1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 (10 3/4 oz.) can condensed cream of chicken soup -- undiluted
1 (10 3/4 oz.) can cream of mushroom soup -- undiluted
1 1/2 cups carrots -- chopped
1 cup fresh or frozen peas
1 cup celery -- chopped
1 cup peeled potatoes -- chopped
1/4 cup onion -- chopped
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 whole millk
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 nd 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.
Description:
"I've enjoyed making this rich homemade dumpling recipe for over 40 years. Every time I serve it, I remember my southern grandma, who was very special to me and was known as an outstanding cook. Paulette Balda, Prophetstown, Illinois"
Source:
"Taste of Home"
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Per Serving (excluding unknown items): 157 Calories; 6g Fat (31.6% calories from fat); 4g Protein; 23g Carbohydrate; 2g Dietary Fiber; 25mg Cholesterol; 1177mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Posted by: Cheryl Bussing <gypsybussings@yahoo.com>
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