chicken 'n' dumpling soup

Tammy_Raynes avatar
By Tammy Raynes
from Natchitoches, LA

It's freezing here in Louisiana right now. We've had record breaking snow days. So I've been busy going through my recipes and magazines for soup recipes. Now it's not unusual for Louisiana to have cold weather. However, hang around a few minutes and that will change. Where else can you get FROSTBITE and SUNBURN in the same week? LOL I found this particular recipe in a magazine and thought I would give it a try. And I want y'all to enjoy it too.

serves 12
prep time 30 Min
cook time 2 Hr 20 Min
method Stove Top

Ingredients For chicken 'n' dumpling soup

  • 1
    broiler/fryer chicken, cut up
  • 2 1/4 qt
    cold water
  • 5
    chicken bouillon cubes
  • 6
    whole peppercorns
  • 3
    whole cloves
  • 1 can
    (10.75-oz) condensed cream of chicken soup, undiluted
  • 1 can
    (10.75-oz) condensed cream of mushroom soup, undiluted
  • 1 1/2 c
    chopped carrots
  • 1 c
    fresh or frozen green peas
  • 1 c
    chopped celery
  • 1 c
    chopped peeled potatoes
  • 1/4 c
    chopped onion
  • 1 1/2 tsp
    seasoned salt
  • 1/4 tsp
    pepper
  • 1
    bay leaf
  • DUMPLINGS
  • 2 c
    all-purpose flour
  • 4 tsp
    baking powder
  • 1 tsp
    salt
  • 1/4 tsp
    pepper
  • 1
    egg, beaten
  • 2 Tbsp
    butter, melted
  • 3/4 to 1 c
    milk
  • snipped fresh parsley, optional
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How To Make chicken 'n' dumpling soup

  • 1
    Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45 to 60 minutes or until chicken is tender. Strain broth; return to stockpot.
  • 2
    Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
  • 3
    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.
  • 4
    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 for 18 to 20 minutes. Sprinkle with parsley if desired.
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