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Grandma's Chicken and Dumpling Soup















Trans-fat Free, High Fiber


Chicken broth
1 each broiler fryers
cut up into small pieces.
6 cups water
3 each chicken bouillon cubes
6 each peppercorns
3 each cloves
Soup base
1 can chicken broth
10 ¾ ounces soup, cream of chicken
10 ¾ ounces cream of mushroom soup
1 cup celery
1 ½ cups carrots
¼ cup onions
1 cup potatoes
1 each bay leaves
1 cup green peas
fresh or frozen
1 teaspoon seasoned salt
Feather dumplings
2 cups all-purpose flour
1 teaspoon salt
4 teaspoons baking powder
¼ teaspoon white pepper
or white
1 each eggs
well beaten
2 tablespoons butter
cup milk


Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil.

Reduce heat; simmer until chicken is tender (about 1½ hours).

Cool chicken just slightly; cut into bite size pieces and set aside.

Strain and skim chicken broth. Put reserved chicken and broth in large kettle; add cans of broth, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt.

Put cover on kettle; simmer soup on low heat for about 2 to 3 hours.

About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together.

Add egg, melted butter and enough milk to make moist, stiff batter.

Drop by teaspoons into boiling liquid.

Cook, covered and without peeking for 18 to 20 minutes or until the dumplings are done.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 771g (27.2 oz)
Amount per Serving
Calories 54131% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 7g 36%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 2557mg 107%
Total Carbohydrate 26g 26%
Dietary Fiber 5g 21%
Sugars g
Protein 32g
Vitamin A 182% Vitamin C 13%
Calcium 22% Iron 32%
* based on a 2,000 calorie diet How is this calculated?


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