Ingredients
1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up2-1/4 quarts cold water5 chicken bouillon cubes6 whole peppercorns3 whole cloves1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted1-1/2 cups chopped carrots1 cup fresh or frozen peas1 cup chopped celery1 cup chopped peeled potatoes1/4 cup chopped onion1-1/2 teaspoons seasoned salt1/4 teaspoon pepper1 bay leafDUMPLINGS:2 cups all-purpose flour4 teaspoons baking powder1 teaspoon salt1/4 teaspoon pepper1 large egg, beaten2 tablespoons butter, melted3/4 to 1 cup 2% milkSnipped fresh parsley, optional
Preparation
Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer until chicken is tender, 45-60 minutes. Strain broth; return to stockpot.
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. 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, 18-20 minutes. If desired, sprinkle with parsley.
