Ingredients

CHICKEN BROTH:

1 (2 1/2 - 3 lb.) fryer chicken, cut up
6 c. cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves

SOUP BASE:

1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1/4 c. chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
1 tsp. seasoned salt

Cook fryer and pull apart into bite size pieces. Reserve the chicken broth, strained.

DUMPLINGS:

2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk

Instructions

Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to boil.

Reduce heat; simmer until chicken is tender (about 1 1/2 hours).

Cool chicken just slightly; tear 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 2 to 3 hours.

About 30 minutes before serving, mix up 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 to 20 minutes or until the dumplings are done.

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