Mom’s Chicken Dumpling Soup Recipe

You’ll have to pardon the lack of photos or much commentary with this post. I made this a couple weeks ago when I was coming down with my first case of strep throat in 16 years. This soup is kind of an all-day affair, but like making bread, most of it is hands-off.  This was a soup I grew up eating, often times on a Sunday after church. If any food reminds me of my childhood, it’s this.

 

Mom’s Chicken and Dumpling Soup Recipe

Ingredients:

  • 1 whole chicken, around 4 pounds
  • 8 cups chicken broth, divided
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup chopped celery
  • 1 1/2 cups chopped carrots, diced into 1/4″ to 1/2″ pieces
  • 1 medium potato, chopped into approximately 1/2″ cubes
  • 1/2 of a small onion, finely chopped
  • 1 bay leaf
  • 1 cup frozen peas

For the dumplings:

  • 2 cups sifted flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 1/4 teaspoon ground pepper
  • 2 tablespoons butter, melted
  • 2/3 cup milk

Preparation:

Remove bag of gizzards from the chicken, and rinse.  Place chicken in a large pot or dutch oven, and pour the 6 cups of chicken broth over the chicken, setting aside the other 2 cups for later. Add the peppercorns and cloves.  Heat on the stove on high until boiling, then reduce temperature to low, and simmer, covered, for about 1 to 1 & 1/2 hours.  Remove the chicken from the broth and place on a plate or in a bowl to cool until you can handle it without burning your fingers.  Once cool enough, pick the chicken apart into bite-sized pieces. Set aside the chicken pieces and discard skin and bones (or save skin and bones to make your own broth).

Strain the broth you cooked the chicken in into a large bowl or Pyrex measuring container, and skim as much fat as you can from the surface of the broth. Then pour the broth and chicken pieces back into the pot. Add the cream of chicken and cream of mushroom soups, and the remaining 2 cups of broth. Add the chopped celery, carrots, potato, onion, and bay leaf. Stir everything together, and simmer on low for approximately 2-to-3 hours. In the last half hour of cooking, add the frozen peas.

Dumpling Preparation:

After you add the peas to the soup, in a large bowl, mix the flour, salt, baking powder, pepper, butter and milk until well combined. Then, add teaspoon size drops of dough right into the soup until the entire top of the soup is covered in dumplings. Cover and and cook for about 20 minutes. The dumplings and peas should be finished around the same time, and the soup will be hot and ready to eat!

Mom’s Chicken and Dumpling Soup
 
Ingredients
  • 1 whole chicken, around 4 pounds
  • 8 cups chicken broth, divided
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can cream of chicken soup
  • 1 can cream of mushroom soup
  • 1 cup chopped celery
  • 1½ cups chopped carrots, diced into ¼″ to ½″ pieces
  • 1 medium potato, chopped into approximately ½″ cubes
  • ½ of a small onion, finely chopped
  • 1 bay leaf
  • 1 cup frozen peas
  • For the dumplings:
  • 2 cups sifted flour
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • ¼ teaspoon ground pepper
  • 2 tablespoons butter, melted
  • ⅔ cup milk
Instructions
  1. Remove bag of gizzards from the chicken, and rinse. Place chicken in a large pot or dutch oven, and pour the 6 cups of chicken broth over the chicken, setting aside the other 2 cups for later. Add the peppercorns and cloves. Heat on the stove on high until boiling, then reduce temperature to low, and simmer, covered, for about 1 to 1 & ½ hours. Remove the chicken from the broth and place on a plate or in a bowl to cool until you can handle it without burning your fingers. Once cool enough, pick the chicken apart into bite-sized pieces. Set aside the chicken pieces and discard skin and bones (or save skin and bones to make your own broth).
  2. Strain the broth you cooked the chicken in into a large bowl or Pyrex measuring container, and skim as much fat as you can from the surface of the broth. Then pour the broth and chicken pieces back into the pot. Add the cream of chicken and cream of mushroom soups, and the remaining 2 cups of broth. Add the chopped celery, carrots, potato, onion, and bay leaf. Stir everything together, and simmer on low for approximately 2-to-3 hours. In the last half hour of cooking, add the frozen peas.

 

Leave a Reply

Your email address will not be published. Required fields are marked *