CHICKEN AND DUMPLING SOUP

CHICKEN AND DUMPLING SOUP

CHICKEN BROTH:
1 2 1/2-lb chicken fryer (2 1/2 - 3 lb) cut up into small pieces
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
SOUP BASE:
10 3/4 ounces chicken broth
10 3/4 ounces cream of chicken soup
10 3/4 ounces cream of mushroom soup
1 cup chopped celery
1 1/2 cups chopped carrots
1/4 cup chopped onion
1 cup chopped potatoes
1 small bay leaf
1 cup fresh or frozen peas
1 teaspoon seasoned salt
FEATHER DUMPLINGS:
2 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/4 teaspoon white or black pepper
1 egg, well beaten
2 tablespoons melted butter
2/3 cup milk

  1. Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat; simmer until chicken is tender (about 1 1/2 hours).

  2. Cool chicken just slightly; cut into bite size pieces and set aside. Strain and skim chicken broth. 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. Put cover on kettle; simmer soup on low heat for about 2-3 hours.

  3. About 30 minutes before serving, mix up feather dumplings by sifting dry ingredients together. Add egg, melted butter and enough milk to make moist, stiff batter. Drop by teaspoons into boiling liquid. Cook, covered and without “peeking” for 18-20 minutes or until the dumplings are done. Yield is 10 - 12 servings.