Ingredients

CHICKEN BROTH:

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

SOUP BASE:

1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1/4 c. chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
1 tsp. seasoned salt

Cook fryer and pull apart into bite size pieces. Reserve the chicken broth, strained.

DUMPLINGS:

2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk

Description

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