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Grandma’s Chicken ‘n’ Dumpling Soup

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. —Paulette Balda, Prophetstown, Illinois
  • Total Time
    Prep: 20 min. + cooling Cook: 2-3/4 hours
  • Makes
    12 servings (3 quarts)


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 2-1/4 quarts cold water
  • 5 chicken bouillon cubes
  • 6 whole peppercorns
  • 3 whole cloves
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1-1/2 cups chopped carrots
  • 1 cup fresh or frozen peas
  • 1 cup chopped celery
  • 1 cup chopped peeled potatoes
  • 1/4 cup chopped onion
  • 1-1/2 teaspoons seasoned salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 large egg, beaten
  • 2 tablespoons butter, melted
  • 3/4 to 1 cup whole milk
  • Snipped fresh parsley, optional


  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.
  • Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat.
  • Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
  • For dumplings, 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 18-20 minutes. Sprinkle with parsley if desired.
Nutrition Facts
1 cup: 333 calories, 14g fat (5g saturated fat), 79mg cholesterol, 1447mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 22g protein.


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Average Rating:
  • Sandra
    Oct 9, 2020

    This chicken and dumplings is the bomb, so delicious and hearty. Have made it 3 times now and on the stove now for a fourth time. Family just LOVES it. If your reading some reviews that seem harsh, just try it, you won’t be disappointed!!!

  • E Jay
    Oct 6, 2020

    My Grandmother did NOT use Canned Soup in her Chicken & Dumplings ... that's a 'TASTE OF HOME'?

  • Lynne
    Sep 30, 2020

    Grandma will go broke buying all the ingredients

  • roxied
    Sep 28, 2020

    to Andrea,the video is misleading.You only want to cover and simmer 18- 20 minutes after dumplings are added.Dont lift lid during this time.

  • Sharon
    Sep 27, 2020

    Cook dumplings 18 min..

  • andrea
    Sep 14, 2020

    on the video it says to simmer dumplings for 1 hour but your directions say 18-20 min. I would like to make these this week so can you please let me know which one is accurate? the video or written out directions? looks delicious!!!

  • Jen
    Jul 30, 2020

    A household favorite!! Love these dumplings!!

  • Ella
    Jun 17, 2020

    This is definitely not home made if you are using premade cans of soup and bullion cubes to make the broth

  • Deborah
    May 6, 2020

    I have made this recipe 2x now in the last month. My family loves it. It truly reminds me of my mom's chicken and dumplings.

  • Melanie
    May 3, 2020

    This was just yummy! Just ignore “criticize trolls” who skim through recipes and must leave some kind of negative comment. Thank you so much for your recipe :)