Ingredients
- Chicken Broth:
- 1 fryer 2-1/2 to 3 lbs. cut up into small pieces
- 6 cups cold water
- 3 chicken boullion cubes
- 6 peppercorns
- 3 whole cloves
- Soup Base:
- 1 can (10 3/4 ounce) chicken broth
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 cup chopped celery
- 1-1/2 cups chopped carrots
- 1/4 cup chopped onions
- 1 small bay leaf
- 1 cup fresh or frozen peas
- 1 teaspoon seasoned salt
- Dumplings:
- 2 cup 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
Preparation
Step 1
Place fryer, water, boullion, peppercorns and cloves in kettle and bring to a boil. Reduce heat, simmer until chicken is tender (about 1-1/2 hours). 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, bay leaf, peas and seasoned salt. Put cover on kettle, simmer soup on low heat for about 2-3 hours.
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 teaspoonfuls into boiling liquid. Cook, covered and without peeking for 18-20 minutes or until the dumplings are done.