GRANDMA'S CHICKEN AND DUMPLINGS SOUP
CHICKEN BROTH:
1 fryer, 2 to 3 lbs., cut up
6 c. cold water
Cook fryer, cut into bite size pieces. Drain. Reserve chicken broth.
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, undiluted
1 can (10 3/4 oz.) cream of mushroom soup, undiluted
1 c. chopped celery
1/2 c. chopped carrots
1/4 chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
1 tsp. seasoned salt
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 cubes, peppercorns and cloves in kettle.
Bring to boil. Reduce heat. Simmer until chicken is tender, 1 1/2 hours. Cool
chicken slightly. Cut into pieces. Set aside.
Strain in skimmed chicken broth. Place reserved chicken and broth in
kettle. Add can of broth, soups, celery, carrots, onions, potatoes, bay leaf,
peas and seasoning salts. Put cover on kettle. Simmer on low heat, 2 to 3
hours.
About 30 minutes before serving, mix dumplings. Sift dry ingredients
together. Add egg, melted butter and enough milk to make moist stiff batter.
Drop by teaspoon into boiling liquid. Cook covered without peeking 18-20
minutes or until dumplings are done. Yields 10-12 servings.
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