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 large egg, beaten
• 2 tablespoons butter, melted
• 3/4 to 1 cup 2% milk
• Snipped fresh parsley, optional
Directions
1. 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.
2. 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.
3. 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.
4. 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.