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Family’s Best Chicken Soup and Dumplings

Family’s Best Chicken Soup and Dumplings

These dumplings create a hearty meal when paired with this recipe for chicken soup. You can choose to omit the parsley and add other fresh herbs if desired.
5 from 1 vote
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Servings 4 people

Ingredients
  

Soup

  • 4 pounds chicken (broiler/fryer chicken, 3.5 to 4 lbs, cut up)
  • 10 cups cold water
  • 5 chicken bouillon cubes
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can condensed cream of chicken soup, undiluted
  • 1 can condensed cream of mushroom soup, undiluted
  • cup chopped carrots
  • 1 cup fresh or frozen peas
  • 1 cup chopped celery
  • 1 cup chopped peeled potatoes
  • ¼ cup onion (copped)
  • tsp garlic salt
  • pepper to taste

Dumplings

  • 2 cups Bisquick
  • ¼ tsp pepper
  • 1 egg (beaten)
  • 2 tbsp butter (melted)
  • ¾ cup milk
  • Snipped fresh parsley

Instructions
 

Soup

  • Place the chicken, ten cups of water, five bouillon cubes, six whole peppercorns, and three whole cloves in a stockpot.
  • Cover and bring to a boil. Reduce heat and simmer until the chicken is tender. Strain broth and return to stockpot.
  • Strain broth and return to stockpot.
  • Remove the chicken and set it aside to cool.
  • Remove meat from bones and cut it into chunks.
  • Cool the broth and skim off fat.
  • Return the chicken to the stockpot and stir in one can each of, condensed cream of chicken and mushroom soup, one and one-half cups of chopped carrots, one cup of frozen peas, one cup of chopped celery, one cup of chopped peeled potatoes, and one-quarter cup of chopped onion. Stir in one and one-half teaspoons of garlic salt and pepper, and bring to a boil.
  • Reduce heat to a gentle boil for thirty minutes.
  • Bring to a simmer, covered for one hour before serving.

Dumplings

  • Combine two cups of Bisquick and one-quarter teaspoon of pepper in a mixing bowl.
  • Stir in one beaten egg, two tablespoons of melted butter, and three-quarters of a cup of milk to make a stiff batter.
  • Drop by tea spoonfuls into soup.
  • Cover and cook without lifting the lid for twenty minutes.
  • Sprinkle with fresh parsley.
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