Grandma's chicken & dumpling soup

1 servings

Ingredients

Quantity Ingredient
3 pounds Chicken -- cut up
6 cups Cold water
3 Chicken
1 can Chicken broth -- l0-3/4-oz
1 can Cream chicken soup -- 1 3/4 oz
1 can Cream mushroom soup -- 10 3/4 oz
1 cup Chopped celery
1½ cup Chopped carrots
¼ cup Chopped onion
2 cups Flour
1 teaspoon Salt
4 teaspoons Baking powder
¼ teaspoon Black pepper
6 Peppercorns
3 Whole cloves
1 cup Chopped patatoes
1 small Bay leaf
1 cup Peas
1 Cooked fryer, cut in
Bite-size pieces
Reserved chicken broth,
Strained
1 teaspoon Seasoned salt
1 Egg -- well beaten
2 tablespoons Melted butter
⅔ cup Milk
Boulllon cubes

Directions

CHLCKEN BR0TH

SOUP BASE

FEATHER DUMPLINGS

Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to boil.Reduce heat; simmer until chicken is tender(about 1-½ hours). Cool chicken just slightly; cut into bite-size pieces and set aside. Strain and skim chicken broth. Put 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. About 30 minutes before serving, mix up feather dumplings by sifting 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 18-20 minutes or until the dumplings are done. Yield: 10-12 servings Recipe By : Country Woman

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