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GRANDMA'S CHICKEN AND DUMPLING SOUP Recipe

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This recipe for GRANDMA'S CHICKEN AND DUMPLING SOUP is from Gwen's Cookbook , 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:  
Chicken Broth:
1 Fryer Chicken, cut up
6 C Cold Water
3 Chicken Bouillon Cubes
6 Peppercorns
3 Whole Cloves

Soup Base:
1 Can Chicken Broth
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 C Chopped Celery
1 ½ C Chopped Carrots
1 tsp Seasoned Salt
¼ C Chopped Onion
1 C Chopped Potatoes
1 Small Bay Leaf
1 C Fresh or Frozen Peas
Cooked Fryer, cut in bite size pieces
Reserved Chicken Broth, strained

Feather Dumplings:
2 C Flour
1 tsp Salt
4 tsp Baking Powder
¼ tsp White or Black Pepper
1 Egg, well beaten
2 TB Melted Butter/Margarine
⅔ C Milk
Directions:
Directions:
Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to boil. Reduce heat; simmer until chicken is tender (about 1 ½ 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 mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for 2 to 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 18 to 20 minutes or until the dumplings are done.
Number Of Servings:
Number Of Servings:
Makes 10 - 12 servings.

 

 

 

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