Grandma's Chicken and Dumpling Soup |
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Prep Time: 20 Minutes Cook Time: 4 Minutes |
Ready In: 24 Minutes Servings: 10 |
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Another TOH favorite. This is time consuming but wonderful and sometimes it's nice to just slow down and stay inside! Notice that I have not included the cooling time for the chicken. Ingredients:
3 lbs roasting chickens, cut up |
6 cups cold water |
3 chicken bouillon cubes |
6 peppercorns |
3 whole cloves |
10 3/4 ounces chicken broth |
10 3/4 ounces cream of chicken soup |
10 3/4 ounces cream of mushroom soup |
1 cup celery, chopped |
1 1/2 cups carrots, chopped |
1/4 cup onion, chopped |
1 cup potato, chopped |
1 small bay leaf |
1 cup frozen peas |
2 teaspoons salt, divided |
2 cups flour |
4 teaspoons baking powder |
1/4 teaspoon pepper |
1 egg, well beaten |
2 tablespoons butter, melted |
2/3 cup milk |
Directions:
1. Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
2. Later you must remove the cloves.
3. Reduce heat; simmer until chicken is tender (about 1 hour).
4. Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
5. Strain and skim the chicken broth.
6. Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
7. Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
8. About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
9. Add egg, melted butter, and enough milk to make moist, stiff batter.
10. Drop by teaspoons into boiling liquid.
11. Cook, covered and without peeking , for 18-20 minutes or until the dumplings are done.
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