Ingredients

• 1 (3 lb) chicken, cut up
• 2 1/4 quarts cold water
• 5 chicken bouillon cubes
• 6 peppercorns
• 3 whole cloves
• 1 (10 3/4 ounce) can cream of chicken soup, undiluted
• 1 (10 3/4 ounce) can cream of mushroom soup, undiluted
• 1 1/2 cups chopped carrots
• 1 cup fresh peas or 1 cup frozen peas
• 1 cup chopped celery
• 1 cup chopped peeled potato
• 1/4 cup chopped onion
• 1 1/2 teaspoons seasoning salt, to taste
• 1/4 teaspoon pepper
• 1 bay leaf
• 2 cups flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg, beaten
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 3/4-1 cup milk
• snipped fresh parsley, optional

Instructions

1. Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.

2. Cover and bring to boil; skim fat.

3. Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.

4. Strain broth and return to kettle.

5. When chicken is cool to touch; debone and cut into bite sized chunks.

6. Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.

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

8. Uncover and increase heat to a gentle boil.

9. Remove 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 (don't peek) for 18-20 minutes.

14. Sprinkle with parsley if desired.

15. NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.

16. I also use a little less seasoned salt due to the salt content of both cans of soup.