My family has been making this Chicken and Dumpling Soup for awhile now and all credit goes to my sister, Emily! My family loves this recipe and now my husband loves it too. It’s in my top 10 foods so that says a lot for the recipe!
When I was home recently I looked in my Mom’s copy of the cookbook that my sister discovered this keeper of a recipe, A Taste of the Country, and hand written in the cookbook it said “Yummy!” and again another note of “Emily made in ’98, Delicious!” My Mom has always written notes by recipes when we really liked a recipe and looking through the cookbooks at my Mom’s house always brings back the memories of the foods and the occasions we had a particular recipe for! I love cookbooks! I love food! I LOVE CHICKEN AND DUMPLINGS!
This Chicken and Dumpling Soup recipe says it was submitted by Peggy Bremer of Minnesota in the A Taste of the Country cookbook. Peggy we thank you for this delicious soup that feeds my soul!
I love this soup when it is cold and snowy out. So today was the perfect day to make this recipe and because I am still trying out my new Dutch Oven! This recipe calls for peas but since my husband has an allergy to peas, I substitute green beans to add some more color and we really like the substitution. Feel free to try other vegetables in this soup and let me know what you find that works out well! This soup will feed a crowd with 10 servings and is delicious heated up the next day. My mouth is already watering thinking about tomorrow’s dinner of leftover.
- 1 fryer chicken, cut up (2½ to 3 pounds)
- 6 cups cold water
- 3 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chopped celery
- 1½ cup chopped carrots
- ¼ cup chopped onions
- 1 cup chopped potatoes
- 1 cup frozen peas or green beans or both
- 1 small bay leaf
- Cooked chicken, cut in bite-sized pieces
- Reserved chicken broth, strained
- 1 teaspoon seasoned salt
- 1 teaspoon pepper
- 2 cups flour
- 1 teaspoon salt
- 4 teaspoons baking powder
- ¼ teaspoon pepper
- 1 egg, well beaten
- 2 Tbsp melted butter
- ⅔ cup milk
- Place the fryer chicken, water, bouillon, peppercorn, and cloves in a large pot and bring to boil. Reduce heat and simmer until chicken is tender. About 1 to 1½ hours.
- Cool chicken slightly and cut into bite sized pieces and set aside.
- Strain and skim the chicken broth. Add the chicken broth back into the large pot and add cans of cream of chicken and cream of mushroom soups into pot.
- Add chopped celery, carrots, onions and potatoes, along with peas or green beans, bay leaf, seasoned salt and pepper into the soup pot.
- Put cover on kettle; simmer soup on low heat for 1 hour.
- About 30 minutes before serving mix up the feather dumplings. Mix the flour, salt, baking powder and pepper together. Add the egg, melted butter and milk to the dry ingredients. Mix until a stiff batter forms.
- Drop dumplings by Tablespoons into the boiling pot of soup. Cook the dumplings in the soup, covered and NO PEEKING for 18 to 20 minutes until the dumplings are done.