Grandma’s Chicken Dumpling Soup

SGrandma’s Chicken Dumpling Soup, a hearty bowl of tender dumplings, chicken and veggies!

Grandma’s Chicken Dumpling Soup

I realize I blogged a soup recipe just a few posts ago. But the timing still seemed right for Grandma’s Chicken Dumpling Soup. My Daughter Jessica and Grandson Alex recently came for lunch and soup felt like the perfect option. Plus it can be made in advance, always a bonus. At the same time, I just starting coming down with a cold. Another great reason to make up a batch of chicken soup! This soup uses both home-made chicken broth and canned soup to create a thicker, creamy consistency. It’s also chock full of tender dumplings, veggies and chunks of chicken.

The “Grandma Disclosure”

I don’t want to mislead anyone on the name of this recipe. It’s actually a recipe from someone’s Grandmother, just not mine. The recipe I found online was called Grandma’s Chicken n Dumpling Soup, so I just stuck with the name. My Mom and my Grandmother both made a great chicken dumpling soup, which was more basic. What I really envy about my Mom’s soup, is her ability to cook a perfect dumpling. I am still mastering the art of simmering dumplings without overcooking the rest of the ingredients. This recipe actually calls for simmering the dumplings for 20 minutes without uncovering them. Not peaking for 20 minutes, seriously, who can do that? I confess I ended up peaking a few times. Good thing I did, because it was simmering too vigorously and needed to be turned down. The end result still had great flavor, but the soup did get a bit thick. A little extra water solved that issue.

Whether you are looking for a cure for the common cold or just hungry for a hearty bowl of soup, Grandma’s Chicken Dumpling Soup will hit the spot. Enjoy!

Grandma’s Chicken Dumpling Soup

Grandma’s Chicken Dumpling Soup is a hearty bowl of goodness with tender dumplings, chunks of chicken, carrots, celery, potatoes and peas.

5 from 1 vote

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Course: Soup

Keyword: Chicken, dumplings, hearty soup

Prep Time: 20 minutes minutes

Cook Time: 2 hours hours 45 minutes minutes

Total Time: 3 hours hours 5 minutes minutes

Servings: 12 servings

Author: Adapted from Taste of Home

Ingredients

Soup

• 1 broiler/fryer chicken 3 1/2 – 4 lbs, cut up
• 9 c. cold water
• 5 chicken bouillon cubes or 5 tsp. instant bouillon powder
• 6 whole peppercorns
• 3 whole cloves
• 1 can 10 3/4 oz. condensed cream of chicken soup, undilluted
• 1 can 10 3/4 oz condensed cream of mushroom soup, undilluted
• 1 1/2 c. chopped carrots
• 1 c. chopped celery
• 1 cup peeled chopped potatoes
• 1/4 c. chopped onions
• 1 1/2 tsp. seasoned salt or Kosher salt
• 1/4 tsp. ground black pepper
• 1 bay leaf
• 1 c. frozen peas

Dumplings

• 2 c. flour
• 4 tsp. baking powder
• 1 tsp. salt
• 1/4 tsp. ground black pepper
• 1 egg beaten
• 2 tbsp. butter melted
• 3/4 to 1 c. milk
• snipped fresh parsley optional

Instructions

Soup

• Place chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil. Uncover and skim foam, if required. Reduce heat, cover and simmer 45-60 minutes until chicken is tender. Remove chicken and set aside until cool enough to handle, reserving broth. Once chicken is cooled, remove skin and discard, along with bones, cutting chicken into chunks.
• Strain broth, then return it to the stockpot along with canned soups, carrots, celery, potatoes, onions and seasonings; bring to a boil. Reduce heat, cover and simmer for 25 minutes.
• Uncover, increase heat to a gentle boil and add peas.

Dumplings

• Combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist batter, Drop by teaspoons into soup. Cover and cook at a gentle boil for 18-20 minutes. If desired, sprinkle bowls of soup with parsley before serving.
• Note – if the soup gets too thick you can add additional chicken broth and/or water. I have found this is typically needed when reheating leftovers.