Grandma's Chicken And Dumpling Soup

Total Time: 4 hrs 30 mins Preparation Time: 20 mins Cook Time: 4 hrs 10 mins

Ingredients

• Servings: 10
• 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

Recipe

• 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.