A recipe for Grandma's Chicken and Dumpling Soup. Follow the simple recipe instructions for Grandma's Chicken and Dumpling Soup shared by other home cooking experts.
Ingredients
Chicken Broth:1 ea. Fryer (2 1/2 - 3 lb. chicken), Cut up into small pieces.
6 c. Cold water
3 ea. Chicken bouillion cubes
6 ea. Peppercorns
3 ea. Whole cloves
Soup Base:
1 can 10 3/4 oz. chicken broth
1 can 10 3/4 oz. cream chick. soup
1 can 10 3/4 oz. cream mush. soup
1 c. Chopped celery
1 1/2 c. Chopped carrots
1/4 c. Chopped onion
1 c. Chopped potatoes
1 ea. Small bay leaf
1 c. Fresh or frozen peas
1 Tsp. Seasoned salt
Feather Dumplings:
2 c. Flour
1 Tsp. Salt
4 Tsp. Baking powder
1/4 Tsp. White or black pepper
1 ea. Egg, well beaten
2 Tbs. Melted butter
2/3 c. Milk
Directions
Place fryer, water, bouillion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours). Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by Tsp. into boiling liquid. Cook, covered and without peeking for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
