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| GRANDMA'S CHICKEN & DUMPLING SOUP | |
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CHICKEN BROTH: 1 (2 1/2 - 3 lb.) fryer chicken, cut up 6 c. cold water 3 chicken bouillon cubes 6 peppercorns 3 whole cloves SOUP BASE: 1 (10 3/4 oz.) can chicken broth 1 (10 3/4 oz.) can cream of chicken soup 1 (10 3/4 oz.) can cream of mushroom soup 1 c. chopped celery 1 1/2 c. chopped carrots 1/4 c. chopped onion 1 c. chopped potatoes 1 sm. bay leaf 1 c. fresh or frozen peas 1 tsp. seasoned salt Cook fryer and cut in bite size pieces. Reserve chicken broth, strained. FEATHER DUMPLINGS: 2 c. flour 1 tsp. salt 4 tsp. baking powder 1/4 tsp. white or black pepper 1 egg, well beaten 2 tbsp. melted butter 2/3 c. milk Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to 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 2 to 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 teaspoons into boiling liquid. Cook, covered and without "peeking", for 18 to 20 minutes or until the dumplings are done. Yield: 10 to 12 servings. | |
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recipe reviews #35462
Belinda Wright (Georgia) says:
The SOUP part of this recipe sounds just like the one my garand mother used except she actually used flour tortillas for dumplings! It's really good!!I fix it that way myself.
#62871
Christa (Wisconsin) says:
This meal was an absolute hit with my family! Will definitely make this one of our staple meals for fall/winter.
#92853
Diane (Vermont) says:
We used this recipe tonight for first time. I usually use bisquick for dumplings but didnt have any. Needless to say everyone loved them and we will definitely make them again. Comments heard during dinner include "Oh wow YUMMO" "This has to be added to our favorite dinner list" "I love it!" "More please!!"
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The only alterations we made were:
*added 1/2 tsp. black pepper to dumpling mix instead of 1/4
*for the 1 tsp of seasoned salt in the soup base, we used 2 tsp of Tony Chachere's seasoning
*we cooked the chicken in about 12-15 cups of water (froze the leftovers)