Grandma's Chicken And Dumpling Soup

Ingredients

1. CHICKEN BROTH:
2. 1 2 1/2-lb chicken fryer, (2 1/2 - 3 lb) cut u
3. 6 cups cold water
4. 3 chicken bouillon cubes
5. 6 peppercorns
6. 3 cloves whole
7. SOUP BASE:
8. 10 3/4 ounces chicken broth
9. 10 3/4 ounces cream of chicken soup
10. 10 3/4 ounces cream of mushroom soup
11. 1 cup chopped celery
12. 1 1/2 cups chopped carrots
13. 1/4 cup chopped onion
14. 1 cup chopped potatoes
15. 1 small bay leaf
16. 1 cup fresh or frozen peas
17. 1 teaspoon seasoned salt
18. FEATHER DUMPLINGS:
19. 2 cups flour
20. 1 teaspoon salt
21. 4 teaspoons baking powder
22. 1/4 teaspoon white or black pepper
23. 1 egg, well beaten
24. 2 tablespoons melted butter
25. 2/3 cup milk

Directions

1. Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours).
2. 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, chicken, and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for about 2-3 hours.
3. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. 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. Yield is 10 - 12 servings.