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Chicken and Dumpling Soup

1 (2 1/2 to 3 lb.) fryer
6 c. cold water or a little more
6 peppercorns
3 whole cloves
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. water or rich broth
1 c. diced potatoes
1 c. chopped celery
1/2 c. chopped onion
1 1/2 c. chopped carrots
1 c. frozen peas
1 bay leaf
1 tsp. seasoned salt



2 c. flour
1 tsp.s alt
4 tsp. baking powder
1 egg, beaten
2 tbsp. melted butter
2/3 c. milk

Cut up chicken and plate in kettle with water, bouillon cubes, peppercorns and cloves. Simmer 1 1/2 hours until tender. Remove chicken, cut meat from bones, discarding skin and bones. Cut chicken into pieces. Skim broth and strain out spices. Return meat to broth. Add remaining ingredients and simmer for 2 to 3 hours longer.

To make dumplings, sift together flour, salt and baking powder. Combine egg, melted butter and milk and add to flour mixture, stirring quickly just until smooth. Drop by spoon evenly around over boiling soup. Cover tightly and simmer 18 minutes until done without peeking. Serves 12.