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Grandma Oldroyd's Chicken & Dumplin' Soup Recipe

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This recipe for Grandma Oldroyd's Chicken & Dumplin' Soup, by , is from Faith, Family, and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Rebecca Pace
Added: Saturday, September 22, 2007


1 fryer (2 1/2 - 3 pound) chicken, cut up or 3-4 cups Chicken Breast
6 cups cold water
3 Chicken bouillon cubes
6 peppercorns
3 whole cloves
1 can 10 3/4 oz chicken broth
1 can (10 3/4 oz) cream chicken soup
1 can (10 3/4 oz) cream mushroom soup
1 cup chopped celery
1 1/2 cups chopped onion
1 cup chopped potatoes
1 small bay leaf
1 cup fresh OR frozen peas
2 cups flour
1 tsp salt
4 tsp. baking powder
1/4 tsp white or black pepper
1 egg, well beaten
2 TLB melted butter
2/3 cup 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 mushrooms soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for 2-3 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 15 minutes or until the dumplings are done.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This favorite pioneer recipe has been in the LaWana's Oldroyd family for generations. Enjoy!




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