Grandma's Chicken 'n' Dumpling Soup

Total Time: 3 hrs 25 mins Preparation Time: 25 mins Cook Time: 3 hrs

Ingredients

• Servings: 10
• 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
• 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

Recipe

• 1 place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart dutch oven or soup kettle.
• 2 cover and bring to boil; skim fat.
• 3 reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.
• 4 strain broth and return to kettle.
• 5 when chicken is cool to touch; debone and cut into bite sized chunks.
• 6 return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.
• 7 reduce heat; cover and simmer for 1 hour.
• 8 uncover and increase heat to a gentle boil.
• 9 remove bay leaf.
• 10 for dumplings, combine dry ingredients in a medium bowl.
• 11 stir in egg, butter and enough milk to make a moist stiff batter.
• 12 drop by teaspoonfuls into soup.
• 13 cover and cook (don't peek) for 18-20 minutes.
• 14 sprinkle with parsley if desired.
• 15 note: it states in the recipe 10-12 servings, i serve bigger bowls, so it probably serves 6-8.
• 16 i also use a little less seasoned salt due to the salt content of both cans of soup.