MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Grandma’s Chicken ‘n’ Dumpling Soup
Categories: Poltry, Vegetables, Potatoes, Breads
Yield: 12 servings

4 lb Broiler/fryer chicken; cut
- up
2 1/4 qt Cold water
5 Chicken bouillon cubes
6 Whole peppercorns
3 Whole cloves
10 1/2 oz Can cream of chicken soup;
- undiluted
10 1/2 oz Can cream of mushroom soup;
- undiluted
1 1/2 c Chopped carrots
1 c Fresh or frozen peas
1 c Chopped celery
1 c Chopped peeled potatoes
1/4 c Chopped onion
1 1/2 ts Seasoned salt
1/4 ts Pepper
1 Bay leaf

MMMMM-------------------------DUMPLINGS------------------------------
2 c A-P flour
4 ts Baking powder
1 ts Salt
1/4 ts Pepper
1 lg Egg; beaten
2 tb Butter; melted
1 c Milk
Snipped fresh parsley; opt

Place the chicken, water, bouillon, peppercorns and
cloves in a stockpot. Cover and bring to a boil; skim
foam. Reduce heat; simmer, covered, until chicken is
tender, 45-60 minutes. Strain broth; return to stockpot.

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.

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.

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.

Paulette Balda, Prophetstown, Illinois

Makes: 12 servings (3 quarts)

RECIPE FROM: https://www.tasteofhome.com

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