Grandma's Chicken and Dumpling Soup

• 1 each broiler fryers cut up into small pieces.
• 6 cups water cold
• 3 each chicken bouillon cubes
• 6 each peppercorns
• 3 each cloves whole
• 1 can chicken broth
• 10 3/4 ounces soup, cream of chicken
• 10 3/4 ounces soup, cream of mushroom
• 1 cup celery chopped
• 1 1/2 cups carrots chopped
• 1/4 cup onions chopped
• 1 cup potatoes chopped
• 1 each bay leaves
• 1 cup green peas fresh or frozen
• 1 teaspoon seasoned salt
• 2 cups flour, all-purpose
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1/4 teaspoon white pepper or white
• 1 each eggs well beaten
• 2 tablespoons butter melted
• 23 cup milk

1. Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil.
2. Reduce heat; simmer until chicken is tender (about 1 1/2 hours).
3. Cool chicken just slightly; cut into bite size pieces and set aside.
4. Strain and skim chicken broth.
5. 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.
6. Put cover on kettle; simmer soup on low heat for about 2 to 3 hours.
7. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together.
8. Add egg, melted butter and enough milk to make moist, stiff batter.
9. Drop by teaspoons into boiling liquid.
10. Cook, covered and without peeking for 18 to 20 minutes or until the dumplings are done.

fryers, water cold, chicken bouillon cubes, peppercorns, chicken broth, soup, soup, celery, carrots, onions, potatoes, bay leaves, green peas, salt, flour, salt, baking powder, white pepper, eggs, butter, milk

Taken from recipeland.com/recipe/v/grandmas-chicken-dumpling-soup-44238 (may not work)