Chicken 'n' Dumpling Soup

INGREDIENTS

• ☐    1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
• ☐    2-1/4 quarts cold water
• ☐    5 chicken bouillon cubes
• ☐    6 whole peppercorns
• ☐    3 whole cloves
• ☐    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• ☐    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• ☐    1-1/2 cups chopped carrots
• ☐    1 cup fresh or frozen peas
• ☐    1 cup chopped celery
• ☐    1 cup chopped peeled potatoes
• ☐    1/4 cup chopped onion
• ☐    1-1/2 teaspoons seasoned salt
• ☐    1/4 teaspoon pepper
• ☐    1 bay leaf

DUMPLINGS:
• ☐    2 cups all-purpose flour
• ☐    4 teaspoons baking powder
• ☐    1 teaspoon salt
• ☐    1/4 teaspoon pepper
• ☐    1 egg, beaten
• ☐    2 tablespoons butter, melted
• ☐    3/4 to 1 cup milk
• ☐    Snipped fresh parsley, optional

PREPARATION

1. Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam.

2. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender.

3. Strain broth; return to stock pot.

4. Remove chicken and set aside until cool enough to handle.

5. Remove meat from bones; discard bones and skin and cut chicken into chunks.

6. Cool broth and skim off fat.

7. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil.

8. Reduce heat; cover and simmer for 1 hour.

9. Uncover; increase heat to a gentle boil. Discard 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 without lifting the lid for 18-20 minutes.

14. Sprinkle with parsley if desired.