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Chicken and Dumpling Soup

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

1 can chicken broth
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup chopped celery
1-1/2 cups chopped carrots
1/4 cup chopped onion
1 cup chopped potatoes
1 small bay leaf
1 cup fresh OR frozen peas
cooked fryer, cut in bite-size pieces

Reserved chicken broth, strained
1 teaspoonn seasoned salt

2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon white OR
black pepper
1 egg, well beaten
2 tablespoons melted butter
2/3 cup milk
Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1-1/2 hours). Cool chicken just slightly; cut into bitesize pieces and set aside. Strain and skim chicken broth. Put the 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 - 3 hours.
To make dumplings:
About 30 minutes before done, sift 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 - 29 minutes or until the dumplings are done.
10-12 servings