This recipe was found in one of my many Taste of Home cookbooks. I’ve made chicken and dumplings before, but this recipe calls for two cans of creamed chicken soup. That was something I’d never done before. Yes, it’s unique, but it’s also delicious and filling. By adding one can of cream of chicken soup and one can of cream of celery soup, this soup became creamy and almost silky smooth. Make this Grandma’s Chicken n’ Dumpling Soup recipe, and see how delicious it is.
Ingredients
6 whole peppercorns
1-1/2 cups chopped carrots
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts of cold water
1 cup chopped celery
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
5 chicken bouillon cubes
1/4 cup chopped onion
1 cup chopped peeled potatoes
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 cup fresh or frozen peas
3 whole cloves
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 bay leaf
Dumplings:
3/4 to 1 cup 2% milk
1 teaspoon salt
2 tablespoons butter, melted
4 teaspoons baking powder
Snipped fresh parsley, optional
1 large egg, beaten
1/4 teaspoon pepper
2 cups all-purpose flour
Steps To Take In Preparing This Delicious Dish
- Combine the chicken, water, bouillon, peppercorns, and cloves in a stockpot. Bring to a boil, cover, and skim the foam. Reduce the heat to low, cover, and cook until the chicken is tender, 45-60 minutes. Return broth to stockpot after straining.
- Remove the chicken and set it aside to cool until it is safe to handle. Remove the meat from the bones and discard the bones and skin. Chicken should be cut into chunks. Take off the fat from the broth after it has cooled.
- Return the chicken to the stockpot, the soups, vegetables, and seasonings, and bring to a boil. Reduce the heat to low, cover, and leave to simmer for 1 hour. Uncover and bring to a gentle boil. Remove the bay leaf.
- In a mixing bowl medium, combine the dry ingredients for the dumplings. Add the egg, butter, and milk to make a moist, stiff batter. Drop into soup by teaspoonfuls. Cook for 18-20 minutes without lifting the lid. Sprinkle with parsley if desired.
Grandma’s Chicken ‘N’ Dumpling Soup Tips
Ensure the baking powder, flour and salt are combined in a bowl
Use a pastry blender or a fork to cut the butter into the dry ingredients
Use a rolling pin to roll dough out
Use a pizza cutter to dough into 2×2-inch squares
Ensure to bring broth to a boil
Make sure dumplings are stirred as you drop it in at a time
Cook dumplings 18-20 minutes until they are no longer doughy
Bring in your cooked chicken
Questions
1. Do You Use Eggs In Your Dumplings?
Combine flour and salt in a mixing bowl to make dumplings. Make a well in the flour and add the egg. Stir 1/4 cup reserved broth into the egg gradually, picking up flour as you go. Continue until all of the flour has been used up, adding more broth as needed until the dough is the consistency of pie dough.
2. What’s The Deal With My Dumplings Being So Heavy?
Overworking the mixture, resulting in heavy dumplings, is a common mistake. Dumplings require very gentle handling, so only mix until the ingredients are combined, and if your recipe calls for rolling them out with extra flour, and use it sparingly.
3. How Long Dumplings Should Be Boiled?
To Boil Dumplings:
Return to a boil and cook for 6-8 minutes, depending on their size, until they are cooked through. Ideally, whenever the water begins to boil vigorously, add 1/4 cup of cold water. This cools the water and keeps the dumpling wrappers from becoming starchy from overcooking.
4. What Is The Best Way To Thicken Chicken And Dumpling Soup?
Thicken chicken and dumplings with cornstarch.
To make it a little thicker, combine 1 cup of cool water with 2 tablespoons of cornstarch and stir well. Bring the soup back to a boil, then stir in the cornstarch mixture.
5. How Do You Know When The Dumplings Are Successfully Completed?
Remove a dumpling and insert a fork into the center to split it. They’re done when the center is cooked through and fluffy rather than dense and doughy.