Tasty Planner - Recipe - Grandma's Chicken & Dumpling Soup by Mx5

Instructions

Step 1 – Prepare the Broth Base

Place frozen skinless chicken breasts in a large dutch oven or pot. Add enough cold water to fill the pot to 80% of its capacity. Add bouillon cubes, whole cloves, peppercorns, bay leaf and baby carrots. Cover the pot, and bring it to a boil. Once boiling, reduce the heat to low and cook until the chicken is completely done, about a half hour to 45 minutes.

Remove chicken and carrots and place on a large plate to cool down enough to cut them into bite-sized pieces. Using a very large colander, strain the broth into a very large bowl. Skim excess grease (if present) with a large spoon. Clean out any residue from the large pot, then return the strained broth to the pot.

Step 2 – Complete the Soup

Add 2 cans of undiluted cream of chicken soup to the broth. Using a wire whisk, incorporate the cream soup into the broth. Add the cut chicken, carrots, seasoned salt, onion flakes and frozen peas. Heat at low until near the boiling point, stirring occasionally. Prepare dumpling batter as you wait for the soup to reheat.

Step 3 – Dumpling Time

Combine biscuit mix, milk, dill weed and pepper until it forms a soft dough. Carefully drop dough by spoonfuls onto boiling soup. Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer. Serve hot.