Subj : Fall Soups Top 10 - 04
To : All
From : Dave Drum
Date : Fri Oct 04 2024 04:12 pm
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grandma's Chicken 'n' Dumpling Soup
Categories: Poltry, Vegetables, Potatoes, Breads
Yield: 12 servings
4 lb Broiler/fryer chicken; cut
- up
2 1/4 qt Cold water
5 Chicken bouillon cubes
6 Whole peppercorns
3 Whole cloves
10 1/2 oz Can cream of chicken soup;
- undiluted
10 1/2 oz Can cream of mushroom soup;
- undiluted
1 1/2 c Chopped carrots
1 c Fresh or frozen peas
1 c Chopped celery
1 c Chopped peeled potatoes
1/4 c Chopped onion
1 1/2 ts Seasoned salt
1/4 ts Pepper
1 Bay leaf
MMMMM-------------------------DUMPLINGS------------------------------
2 c A-P flour
4 ts Baking powder
1 ts Salt
1/4 ts Pepper
1 lg Egg; beaten
2 tb Butter; melted
1 c Milk
Snipped fresh parsley; opt
Place the chicken, water, bouillon, peppercorns and
cloves in a stockpot. Cover and bring to a boil; skim
foam. Reduce heat; simmer, covered, 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.
Paulette Balda, Prophetstown, Illinois
Makes: 12 servings (3 quarts)
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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