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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Grandma's Chicken and Dumpling Soup Recipe

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This recipe for Grandma's Chicken and Dumpling Soup is from The Bollen Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 pounds chicken -- cut up
6 cups cold water
3 chicken bouillon cubes
1 can chicken broth (14 ounce)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup celery -- chopped
1 ½ cups carrots -- chopped
¼ cup onion -- chopped
1 cup potato -- chopped
1 small bay leaf
1 cup frozen peas
1 teaspoon Seasoned salt
2 cups flour
1 teaspoon salt
¼ teaspoon pepper
4 teaspoons baking powder
1 egg -- beaten
2 tablespoons melted butter
⅔ cup milk
Directions:
Directions:
Rinse chicken. Combine with water and bouillon cubes in large kettle. Bring to a boil; reduce heat. Simmer for 1 ½ hours or until chicken is tender. Remove chicken; set aside to cool. Chop into bite-size pieces, discarding skin and bones. Skim fat from broth and strain into a large saucepan. Add chicken, broth, soups, celery, carrots, onion, potatoes, bay leaf, peas, and Seasoned Salt. Simmer, covered, for 2 to 3 hours. Sift flour, salt, pepper and baking powder into large bowl. Add egg, melted butter and enough milk to make stiff batter. Drop by teaspoonfuls into boiling chicken mixture. Cook, covered, for 18 to 20 minutes or until dumplings are done. Discard bay leaf before serving.

NOTE: I like to use chicken thighs since they are more flavorful than breasts. Also, you may want to cut the salt in half that is used in the dumplings since they are a bit salty.
Number Of Servings:
Number Of Servings:
Lots!
Personal Notes:
Personal Notes:
Recipe By: Partners in the Kitchen, Habitat for Humanity Cookbook

 

 

 

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