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
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