CHICKEN AND DUMPLING SOUP
1 (2 1/2 to 3 lb.) fryer, cut up
6 c. cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
SOUP BASE:
1 can (10 3/4 oz.) chicken broth
1 can (10 3/4 oz.) cream of chicken soup
1 can (10 3/4 oz.) 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
Cook fryer, cut in bite-size pieces. Reserve chicken broth, strained.
FEATHER DUMPLINGS:
2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk
Place fryer, water, bouillon, peppercorns and cloves in kettle and bring
to a boil. Reduce heat; simmer until chicken is tender. Cool chicken just
slightly' cut into bite-sized pieces and set aside. Strain and skim chicken
broth. Put reserved chicken and broth in large kettle; add cans of broth,
chicken and mushroom soup, celery, carrots, onion, potatoes, bay leaf, peas and
seasoned salt. Put cover on kettle; simmer soup on low heat for 2 to 3 hours.
About 30 minutes before serving, mix up feather dumpling by sifting dry
ingredients together. Add egg, melted butter and enough milk to make moist,
stiff batter. Drop by teaspoon into boiling liquid. Cook, covered and without
"peeking" for 18 to 20 minutes.
marilyn
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