CHICKEN 'N' DUMPLING SOUP

Chicken 'n' Dumpling Soup image

Provided by Tammy Raynes @Tammy_Raynes

Number Of Ingredients 24

1 - broiler/fryer chicken, cut up
2 1/4 quart(s) cold water
5 - chicken bouillon cubes
6 - whole peppercorns
3 - whole cloves
1 can(s) (10.75-oz) condensed cream of chicken soup, undiluted
1 can(s) (10.75-oz) condensed cream of mushroom soup, undiluted
1 1/2 cup(s) chopped carrots
1 cup(s) fresh or frozen green peas
1 cup(s) chopped celery
1 cup(s) chopped peeled potatoes
1/4 cup(s) chopped onion
1 1/2 teaspoon(s) seasoned salt
1/4 teaspoon(s) pepper
1 - bay leaf
DUMPLINGS
2 cup(s) all-purpose flour
4 teaspoon(s) baking powder
1 teaspoon(s) salt
1/4 teaspoon(s) pepper
1 - egg, beaten
2 tablespoon(s) butter, melted
3/4 to 1 cup(s) milk
- snipped fresh parsley, optional

Steps:

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45 to 60 minutes or until chicken is tender. Strain broth; return to stockpot.
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and 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 for 18 to 20 minutes. Sprinkle with parsley if desired.