posted by Michelle of Colorado 03-15-99 9:20 AM
Chicken and Dumpling Soup
Chicken Broth:
1 fryer(2 1/2-3 lb.)chicken, cut up
6 cups cold water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves
Soup Base:
1 can each (10 3/4 ounce)chicken broth, cream of chicken soup and cream of mushroom soup
1 cup chopped celery
1 1/2 cups chopped carrots
1/4 cup chopped onion
1 cup chopped potatoes
1 bay leaf
1 cup frozen or fresh peas
Cooked fryer, cut in bite-size pieces
Reserved chicken broth, strained
1 tsp. seasoned salt
Feather Dumplings:
2 cups flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. pepper
1 egg, well beaten
2 tbls. melted butter
2/3 cup milk
Place fryer, water, bouillon, peppercorns and cloves in kettle and bring to 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 the reserved chicken and broth in large kettle; and cans of broth, soups, celery, carrots, onion, potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer soup on low heat for 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 teaspoons into boiling liquid.
Cook, covered and without "peeking", for 18-20 minutes or until the dumplings are tender.
Yield: 10-12 servings.