Grandma's Chicken and Dumpling Soup

[xxscj1678]

Yo, let me introduce to you all this Grandma's classic Chicken and Dumpling Soup! This comforting recipe is a family favorite, perfect for chilly nights or when you're craving a taste of home. With tender chicken, hearty vegetables, and fluffy dumplings, it's a cozy meal that'll warm you up from the inside out. Give it a try and enjoy a bowl of nostalgia!


Grandma's Chicken and Dumpling Soup

Ingredients:

• 1 broiler/fryer chicken, cut into pieces (3-1/2 to 4 pounds)
• 2-1/4 quarts cold water
• 5 chicken bouillon cubes
• 6 whole peppercorns
• 3 whole cloves
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-1/2 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 2% milk
• Snipped fresh parsley (optional)

Directions:

1. In a stockpot, combine chicken, water, bouillon cubes, peppercorns, and cloves. Bring to a boil, then reduce heat and simmer, covered, until chicken is tender (about 45-60 minutes). Skim foam as needed.
2. Remove chicken from pot and set aside to cool. Strain the broth and return it to the stockpot. Discard any fat.
3. Once chicken is cool enough to handle, remove meat from bones and discard bones and skin. Cut chicken into bite-sized chunks.
4. Add chicken back to the pot along with cream of chicken soup, cream of mushroom soup, vegetables, seasoned salt, pepper, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
5. Uncover and increase heat to a gentle boil. Discard bay leaf.
6. For the dumplings, mix dry ingredients in a bowl. Stir in egg, melted butter, and enough milk to make a moist stiff batter. Drop teaspoonfuls of batter into the soup.
7. Cover and cook without lifting the lid for 18-20 minutes.
8. Optionally, sprinkle with snipped fresh parsley before serving. Enjoy!

Making Grandma's Chicken and Dumpling Soup is like a culinary hug! It's more than just a recipe—it's a journey back to cherished moments and family gatherings. So grab a bowl, take a trip down memory lane, and savor every spoonful. Here's to the magic of food and memories!

 

[Rain]

Yo, let me introduce to you all this Grandma's classic Chicken and Dumpling Soup! This comforting recipe is a family favorite, perfect for chilly nights or when you're craving a taste of home. With tender chicken, hearty vegetables, and fluffy dumplings, it's a cozy meal that'll warm you up from the inside out. Give it a try and enjoy a bowl of nostalgia!


Grandma's Chicken and Dumpling Soup

View attachment 2112

Ingredients:

• 1 broiler/fryer chicken, cut into pieces (3-1/2 to 4 pounds)
• 2-1/4 quarts cold water
• 5 chicken bouillon cubes
• 6 whole peppercorns
• 3 whole cloves
• 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-1/2 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 2% milk
• Snipped fresh parsley (optional)

Directions:

1. In a stockpot, combine chicken, water, bouillon cubes, peppercorns, and cloves. Bring to a boil, then reduce heat and simmer, covered, until chicken is tender (about 45-60 minutes). Skim foam as needed.
2. Remove chicken from pot and set aside to cool. Strain the broth and return it to the stockpot. Discard any fat.
3. Once chicken is cool enough to handle, remove meat from bones and discard bones and skin. Cut chicken into bite-sized chunks.
4. Add chicken back to the pot along with cream of chicken soup, cream of mushroom soup, vegetables, seasoned salt, pepper, and bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1 hour.
5. Uncover and increase heat to a gentle boil. Discard bay leaf.
6. For the dumplings, mix dry ingredients in a bowl. Stir in egg, melted butter, and enough milk to make a moist stiff batter. Drop teaspoonfuls of batter into the soup.
7. Cover and cook without lifting the lid for 18-20 minutes.
8. Optionally, sprinkle with snipped fresh parsley before serving. Enjoy!

Making Grandma's Chicken and Dumpling Soup is like a culinary hug!
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It's more than just a recipe—it's a journey back to cherished moments and family gatherings. So grab a bowl, take a trip down memory lane, and savor every spoonful. Here's to the magic of food and memories!

I can almost taste the nostalgia! Grandma's Chicken and Dumpling Soup recipe sounds like a warm hug in a bowl. There's something so comforting about tender chicken, fluffy dumplings, and flavorful broth all coming together. It's the kind of dish that brings back fond memories and warms the soul. Can't wait to recreate this cozy classic in my own kitchen!

 

[byang05]

Grandma's Chicken and Dumpling Soup sounds like the perfect comfort food! Can't wait to give it a try on a chilly evening.