Categories: Chicken, Main Dish, Soup

Ingredients

• 3 lbs roasting chickens , cut up
• 6 cups cold water
• 3 chicken bouillon cubes
• 6 peppercorns
• 3 whole cloves
• 10 3/4 ounces chicken broth
• 10 3/4 ounces cream of chicken soup
• 10 3/4 ounces cream of mushroom soup
• 1 cup celery , chopped
• 1 1/2 cups carrots , chopped
• 1/4 cup onion , chopped
• 1 cup potato , chopped
• 1 small bay leaf
• 1 cup frozen peas
• 2 teaspoons salt , DIVIDED
• 2 cups flour
• 4 teaspoons baking powder
• 1/4 teaspoon pepper
• 1 egg , well beaten
• 2 tablespoons butter , melted
• 2/3 cup milk

Directions

1. Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.

2. Later you must remove the cloves.

3. Reduce heat; simmer until chicken is tender (about 1 hour).

4. Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.

5. Strain and skim the chicken broth.

6. Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.

7. Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.

8. About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.

9. Add egg, melted butter, and enough milk to make moist, stiff batter.

10. Drop by teaspoons into boiling liquid.

11. Cook, covered and without “peeking”, for 18-20 minutes or until the dumplings are done.

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