Grandma's Chicken & Dumpling Soup

Name: Grandma's Chicken and Dumpling Soup
Cook time: P4H
Total time: P5H
Yield: 10
Cuisine: Fusion
Ingredients: broiler fryers; water; chicken bouillon cubes; peppercorns; cloves; chicken broth; soup, cream of chicken; soup, cream of mushroom; celery; carrots; onions; potatoes; bay leaves; green peas; seasoned salt; flour; salt; baking powder; white pepper; eggs; butter; milk

Yield

10 servings

Prep

30 min

Cook

4 hrs

Ready

5 hrs

Trans-fat Free, High Fiber

Ingredients

Amount	Measure	Ingredient	Features
Chicken broth
1	each	broiler fryers cut up into small pieces.	*
6	cups	water cold
3	each	chicken bouillon cubes	*
6	each	peppercorns	*
3	each	cloves whole	*
Soup base
1	can	chicken broth	*
10 ¾	ounces	soup, cream of chicken
10 ¾	ounces	cream of mushroom soup
1	cup	celery chopped
1 ½	cups	carrots chopped
¼	cup	onions chopped
1	cup	potatoes chopped
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 melted
⅔	cup	milk

Ingredients

Amount	Measure	Ingredient	Features

Chicken broth
1	each	broiler fryers cut up into small pieces.	*
1.4	l	water cold
3	each	chicken bouillon cubes	*
6	each	peppercorns	*
3	each	cloves whole	*

Soup base
1	can	chicken broth	*
310.7	ml/g	soup, cream of chicken
310.7	ml/g	cream of mushroom soup
237	ml	celery chopped
355	ml	carrots chopped
59	ml	onions chopped
237	ml	potatoes chopped
1	each	bay leaves	*
237	ml	green peas fresh or frozen
5	ml	seasoned salt

Feather dumplings
473	ml	all-purpose flour
5	ml	salt
2E+1	ml	baking powder
1.3	ml	white pepper or white
1	each	eggs well beaten
3E+1	ml	butter melted
158	ml	milk

Directions

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.