Grandma'S Chicken And Dumpling Soup - cooking recipe

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

Preparation

Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
Later you must remove the cloves.
Reduce heat; simmer until chicken is tender (about 1 hour).
Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
Strain and skim the chicken broth.
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.
Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
Add egg, melted butter, and enough milk to make moist, stiff batter.
Drop by teaspoons into boiling liquid.
Cook, covered and without \"peeking\", for 18-20 minutes or until the dumplings are done.