Description
This came from a taste of home recipe collection from several years ago. It is requested by my family several time a year. Great during cold weather and when you are feeling under the weather. Takes a little time to prepare, but well worth it.
Ingredients
- Chicken
- Water
- Chicken Bouillon Cubes
- Peppercorns
- Whole Cloves
- Cream Of Chicken Soup
- Cream Of Mushroom Soup
- Carrots
- Fresh Peas
- Celery
- Potato
- Onion
- Seasoning Salt
- Pepper
- Bay Leaf
- Flour
- Baking Powder
- Salt
- Egg
- Butter
- Milk
- Fresh Parsley
Instructions
- Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart dutch oven or soup kettle
- Cover and bring to boil
- Skim fat
- Reduce heat
- Cover and simmer for 1-1 / 2 hours or chicken is tender
- Strain broth and return to kettle
- When chicken is cool to touch
- Debone and cut into bite sized chunks
- Return chicken to kettle and add cans of soup, vegetables and seasonings
- Bring to boil
- Reduce heat
- Cover and simmer for 1 hour
- Uncover and increase heat to a gentle boil
- Remove 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 for 18-20 minutes
- Sprinkle with parsley if desired
- I also use a little less seasoned salt due to the salt content of both cans of soup