GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE: HOW TO MAKE IT
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
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
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.
CHICKEN DUMPLING SOUP RECIPE | FOOD NETWORK
Steps:
- In a small amount of cooking oil sweat the onion, carrots and celery. Add chicken, broth, green beans, barley, celery salt, parsley and bay leaves. Simmer until the barley is tender, about 30 minutes.
- Bring the milk and butter to a boil, add salt and nutmeg. Remove from heat and immediately add flour stirring until dough leaves the sides of the pan. Incorporate the eggs, 1 at a time, forming a sticky dough.
- Season the soup, to taste, with salt and pepper. Add spoon sized balls of dumpling dough and simmer until dumplings rise.
More about "how to make chicken dumpling recipes"
GRANDMA'S CHICKEN 'N' DUMPLING SOUP RECIPE: HOW TO MAKE IT
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
Reviews 4.5
Total Time 03 hours 05 minutes
Category Dinner, Lunch
Calories 333 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 03 hours 05 minutes
Category Dinner, Lunch
Calories 333 calories per serving
- 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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