Ready in 1h
Try this Grandmas Chicken and Dumpling Soup recipe, or contribute your own.
Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 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 2-3 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 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.
Mjohn368 3y agoThe best I've ever made, instead of making my own dumplings, I used Mary B's....the family loved it & the leftovers freeze great!
Miamariko 3y agoAlthough labor intensive, this recipe was delicious and well worth the hours of prep. Family loved it! Will make again.
Scubacandy 5y agoWow best dumplings I have ever had!!
katy7727 10y agoThis is a great recipe. About 8-10 servings, and tastes better the next day after the flavor of the vegetables and soups sets into the dumplings. It does take a while to make, but well worth the wait.