. . : Grandma's Chicken and Dumpling Soup Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .

> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Grandma's Chicken and Dumpling Soup
Category Chicken
Total Hits 554
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

********Chicken Broth******* 1 ea Fryer (2 1/2 - 3 lb chicken)

Cut up into small pieces. 6 c Cold water

3 ea Chicken boullion cubes

6 ea Peppercorns

3 ea Whole cloves

**********Soup Base********* 1 cn 10 3/4 oz. chicken broth

1 cn 10 3/4 oz. cream chick. soup

1 cn 10 3/4 oz. cream mush. soup

1 c Chopped celery

1 1/2 c Chopped carrots

1/4 c Chopped onion

1 c Chopped potatoes

1 ea Small bay leaf

1 c Fresh or frozen peas

1 t Seasoned salt

******Feather Dumplings***** 2 c Flour

1 t Salt

4 ts Baking powder

1/4 ts White or black pepper

1 ea Egg, well beaten

2 tb Melted butter

2/3 c Milk

Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a 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 mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 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 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.

Render: 0.001 Sec ¦ By AhmBay