Chicken and Dumpling Cream Soup
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h.
Ready in
Ingredients
for
12
- Ingredients
- 1 whole chicken (cut up)
- 10 cups cold water
- 5 cubes chicken Bouillon
- 6 whole peppercorns
- 3 whole cloves
- 1.333 cups condensed cream of chicken soup (undiluted)
- 1.333 cups condensed Cream of mushroom soup (undiluted)
- 1 ½ cups fresh or frozen carrots (peeled and chopped)
- 1 cup fresh or frozen carrots (peeled and chopped)
- 1 cup chopped Celery
- 1 cup diced, peeled potatoes
- 1 small onion (peeled and diced)
- 1 ½ tsps Seasoned salt
- freshly ground Black pepper (to taste)
- 1 bay leaf
- For Dumplings
- 2 cups all-purpose flour
- 4 tsps Baking powder
- 1 tsp salt
- freshly ground Black pepper (to taste)
- 1 fresh egg (slightly beaten)
- 2 Tbsps butter (melted)
- ¾ cup milk
- fresh parsley (snipped or chopped)
Preparation steps
1.
In a large stockpot set over medium-high heat, combine the chicken pieces, water, bouillon, peppercorns and cloves. Cover and bring to a boil; skim foam with a fine wire mesh strainer. Reduce heat; cover and simmer 45 to 60 minutes or until chicken is tender.
2.
Remove chicken from pot and set aside until cool enough to handle. Meanwhile, strain broth and return to stockpot to cool. Once the chicken is cool enough to handle, remove meat from bones; discard bones and skin and cut chicken into a small dice.
3.
Skim fat from cooled broth. Return diced chicken to stockpot; add soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 45 minutes. Uncover; increase heat and bring to a gentle boil.
4.
For Dumplings:
5.
Combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for
6.
to 18 minutes.
7.
Ladle soup and dumplings into individual serving bowls. Sprinkle with parsley and serve.
