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Grandma's Chicken 'n' Dumpling Soup Recipe

Name: Grandma&#39;s Chicken &#39;n&#39; Dumpling Soup Recipe
Ingredients: 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up; 12-1/4 quarts cold water; 15 chicken bouillon cubes; 16 whole peppercorns; 13 whole cloves; 11 can (10-3/4 ounces) condensed cream of chicken soup, undiluted; 11 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 11-1/2 cups chopped carrots; 11 cup fresh or frozen peas; 11 cup chopped celery; 11 cup chopped peeled potatoes; 11/4 cup chopped onion; 11-1/2 teaspoons seasoned salt; 11/4 teaspoon pepper; 11 bay leaf; 1 DUMPLINGS:; 12 cups all-purpose flour; 14 teaspoons baking powder; 11 teaspoon salt; 11 large egg, beaten; 12 tablespoons butter, melted; 13/4 to 1 cup milk; 1 Snipped fresh parsley, optionalDirections Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard 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 without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired. Yield: 12 servings (3 quarts). Originally published as Grandma&#39;s Chicken &#39;n&#39; Dumpling Soup in Country Chicken Cookbook 1995, p29

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1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
12-1/4 quarts cold water
15 chicken bouillon cubes
16 whole peppercorns
13 whole cloves
11 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
11 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
11-1/2 cups chopped carrots
11 cup fresh or frozen peas
11 cup chopped celery
11 cup chopped peeled potatoes
11/4 cup chopped onion
11-1/2 teaspoons seasoned salt
11/4 teaspoon pepper
11 bay leaf
1 DUMPLINGS:
12 cups all-purpose flour
14 teaspoons baking powder
11 teaspoon salt
11 large egg, beaten
12 tablespoons butter, melted
13/4 to 1 cup milk
1 Snipped fresh parsley, optionalDirections Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard 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 without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired. Yield: 12 servings (3 quarts). Originally published as Grandma's Chicken 'n' Dumpling Soup in Country Chicken Cookbook 1995, p29