Grandma's Chicken 'n' Dumpling Soup
"I've enjoyed making this rich dumpling recipe for over 40 years. The homemade soup dumplings really make a difference. Every time I serve it, I remember my grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois..."
INGREDIENTS
•
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
•
2-1/4 quarts cold water
•
5 chicken bouillon cubes
•
6 whole peppercorns
•
3 whole cloves
•
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
•
1 can (10-3/4 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 milk
•
Snipped fresh parsley, optional
ADVERTISEMENT