GRANDMA CHICKEN SOUP RECIPES

Name: Grandma's Chicken 'n' Dumpling Soup
Prep time: 20 min
Cook time: 2 h 45 min
Total time: 3 h 5 min
Yield: 12 servings (3 quarts).
Ingredients: 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up; 2-1/4 quarts cold water; 5 chicken bouillon cubes; 6 whole peppercorns; 3 whole cloves; 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1-1/2 cups chopped carrots; 1 cup fresh or frozen peas; 1 cup chopped celery; 1 cup chopped peeled potatoes; 1/4 cup chopped onion; 1-1/2 teaspoons seasoned salt; 1/4 teaspoon pepper; 1 bay leaf; DUMPLINGS:; 2 cups all-purpose flour; 4 teaspoons baking powder; 1 teaspoon salt; 1/4 teaspoon pepper; 1 large egg, beaten; 2 tablespoons butter, melted; 3/4 to 1 cup 2% milk; Snipped fresh parsley, optional

GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE: HOW TO MAKE IT

Grandma's Chicken 'n' Dumpling Soup Recipe: How to Make It image

I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois

Provided by Taste of Home

Categories Dinner Lunch

Total Time 03 hours 05 minutes

Prep Time 20 minutes

Cook Time 02 hours 45 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 24

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

Steps:

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer until chicken is tender, 45-60 minutes. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid, 18-20 minutes. If desired, sprinkle with parsley.

Nutrition Facts : Calories 333 calories, FatContent 14g fat (5g saturated fat), CholesterolContent 79mg cholesterol, SodiumContent 1447mg sodium, CarbohydrateContent 28g carbohydrate (4g sugars, FiberContent 3g fiber), ProteinContent 22g protein.

GRANDMA'S CHICKEN SOUP RECIPE | ALLRECIPES

Grandma's Chicken Soup Recipe | Allrecipes image

Whenever you're feeling sick, this will make you feel better! Trust me, you can even freeze it, this way you have it whenever you need it. Serve with egg noodles, if desired.

Provided by Love2c0ok

Categories Chicken Soup

Total Time 4 hours 20 minutes

Prep Time 35 minutes

Cook Time 3 hours 30 minutes

Yield 8 servings

Number Of Ingredients 9

Ingredients

1 (5 pound) whole chicken
1 pound carrots, peeled and sliced
1 pound celery, sliced
2 tomatoes, seeded and chopped
1 large onion, chopped
1 bunch fresh dill
1 tablespoon kosher salt
1 tablespoon ground black pepper
10 cups warm water as needed

Steps:

Clean chicken and remove some, but not all, fat. Place in a 2-quart soup pot with carrots, celery, tomatoes, and onion. Tie all dill sprigs into a bunch with kitchen string; add to the pot with salt and pepper. Add water until chicken is covered by 2 inches.
Cook over medium-low heat until chicken is just about cooked through, about 3 hours. Remove chicken to a platter and allow to cool slightly, 15 to 20 minutes. Cut meat off the bones, place meat back into the pot, and discard the bones. Cook over medium-low heat until heated through, about 30 minutes longer. Remove dill before serving.

Nutrition Facts : Calories 630.1 calories, CarbohydrateContent 11.1 g, CholesterolContent 100.6 mg, FatContent 53.2 g, FiberContent 3.4 g, ProteinContent 26 g, SaturatedFatContent 14.9 g, SodiumContent 908.1 mg, SugarContent 5.4 g

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I've enjoyed making this rich homemade chicken dumpling soup recipe for more than 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
From tasteofhome.com
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Category Dinner, Lunch
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Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer until chicken is tender, 45-60 minutes. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid, 18-20 minutes. If desired, sprinkle with parsley.

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