Grandma'S Chicken 'N' Dumpling Soup - cooking recipe

Ingredients

1 (3 lb) chicken, cut up
2 1/4 quarts cold water
5 chicken bouillon cubes
6 peppercorns
3 whole cloves
1 (10 3/4 ounce) can cream of chicken soup, undiluted
1 (10 3/4 ounce) can cream of mushroom soup, undiluted
1 1/2 cups chopped carrots
1 cup fresh peas or 1 cup frozen peas
1 cup chopped celery
1 cup chopped peeled potato
1/4 cup chopped onion
1 1/2 teaspoons seasoning salt, to taste
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 egg, beaten
2 tablespoons butter or 2 tablespoons margarine, melted
3/4 - 1 cup milk
snipped fresh parsley, optional

Preparation

Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.
Cover and bring to boil; skim fat.
Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
Strain broth and return to kettle.
When chicken is cool to touch; debone and cut into bite sized chunks.
Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
Reduce heat; cover and simmer for 1 hour.
Uncover and increase heat to a gentle boil.
Remove bay leaf.
For dumplings, combine dry ingredients in a medium bowl.
Stir in egg, butter and enough milk to make a moist stiff batter.
Drop by teaspoonfuls into soup.
Cover and cook (don't peek) for 18-20 minutes.
Sprinkle with parsley if desired.
NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
I also use a little less seasoned salt due to the salt content of both cans of soup.