Grandma'S Chicken 'N' Dumpling Soup

• 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
• DUMPLINGS
• 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

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.

chicken, cold water, chicken bouillon cubes, peppercorns, cloves, cream of chicken soup, cream of mushroom soup, carrots, fresh peas, celery, potato, onion, seasoning salt, pepper, bay leaf, dumplings, flour, baking powder, salt, pepper, egg, butter, milk, fresh parsley

Taken from www.food.com/recipe/grandmas-chicken-n-dumpling-soup-97590 (may not work)