Grandma'S Chicken And Dumpling Soup - cooking recipe

Ingredients

1 fryer chicken, cut up
6 c. cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
1 can chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1/4 c. chopped onion
1 c. chopped potatoes
1 small bay leaf
1 c. fresh or frozen peas
1 tsp. seasoned salt
2 c. flour
1 tsp. salt
4 tsp. baking powder

Preparation

Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to boil.
Reduce heat; simmer until chicken is tender (about 1 1/2 hours).
Cool chicken just slightly; cut into bite-size pieces and set aside.
Strain and skim chicken broth. Put reserved chicken and broth in large kettle.
Add cans of broth, soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt.
Put cover on kettle.
Simmer soup in low heat for 2 to 3 hours.
About 30 minutes before serving, make dumplings by sifting flour, salt, baking powder and 1/4 teaspoon pepper together.
Add 1 well beaten egg, 2 tablespoons melted butter and enough milk to make moist, stiff batter.
Drop by teaspoon into boiling liquid.
Cook covered for 18 to 20 minutes or until done.