Chicken & Dumpling Soup

1 broiler/fryer chicken (3-4 pounds) cut  up

2 ¼ quarts cold water

5 chicken bouillon cubes

Peppercorns

3 whole cloves garlic

1 can condenses cream of chicken soup, undiluted

1 can condensed cream of mushroom soup, undiluted

1 ½ cup fresh chopped carrots

1 cup fresh or frozen peas

1 cup chopped celery

1 cup chopped peeled potatoes

¼ cup chopped onion

1 ½ teaspoons seasoned salt

1 bay leaf

Dumplings:

2 cups all-purpose flour

4 teaspoon baking powder

1 teaspoon salt

 ¼ tsp. pepper

1 large egg, beaten

2 Tablespoons, butter, melted

¾ to 1 cup milk

Place chicken, water, bouillon, pepper and cloves in stockpot.  Cover and bring to a boil, skim foam.  Reduce heat, cover and simmer 45-60 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 and cut into chunks.  Cool broth and skim off fat.

Return chicken to stockpot with soups, vegetables and seasons, bring to boil.  Reduce heat, cover and simmer for 1 hour.  Uncover, increase hat to a gentle boil, Discard bay leaf.

For dumplings, combine dry ingredients in medium bowl.  Stir in egg, b utter and enough mil to make a moist stiff batter.  Drop teaspoon size dumplings into soup.  Cover and cook without lifting the lid for 18-22 minutes.