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  Recipe Home » Soups » Grandma's Chicken & Dumpling Soup
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  Grandma's Chicken & Dumpling Soup
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 214
Ingredients:
********Chicken Broth*******
1 each Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 cup Cold water
3 each Chicken boullion cubes
6 each Peppercorns
3 each Whole cloves
**********Soup Base*********
1 can 10 3/4 oz. chicken broth
1 can 10 3/4 oz. cream chick. soup
1 can 10 3/4 oz. cream mush. soup
1 cup Chopped celery
1 1/2 cup Chopped carrots
1/4 cup Chopped onion
1 cup Chopped potatoes
1 each Small bay leaf
1 cup Fresh or frozen peas
1 tsp Seasoned salt
******Feather Dumplings*****
2 cup Flour
1 tsp Salt
4 tsp Baking powder
1/4 tsp White or black pepper
1 each Egg, well beaten
2 tbsp Melted butter
2/3 cup Milk
Instructions:
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.
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