Cook4 hrs 10 mins
Another TOH favorite. This is time consuming but wonderful and sometimes it's nice to just slow down and stay inside! Notice that I have not included the cooling time for the chicken.
- 3 lbs roasting chickens, cut up
- 6 cups cold water
- 3 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 10 3⁄4 ounces chicken broth
- 10 3⁄4 ounces cream of chicken soup
- 10 3⁄4 ounces cream of mushroom soup
- 1 cup celery, chopped
- 1 1⁄2 cups carrots, chopped
- 1⁄4 cup onion, chopped
- 1 cup potato, chopped
- 1 small bay leaf
- 1 cup frozen peas
- 2 teaspoons salt, DIVIDED
- 2 cups flour
- 4 teaspoons baking powder
- 1⁄4 teaspoon pepper
- 1 egg, well beaten
- 2 tablespoons butter, melted
- 2⁄3 cup milk
- Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
- Later you must remove the cloves.
- Reduce heat; simmer until chicken is tender (about 1 hour).
- Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
- Strain and skim the chicken broth.
- Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
- Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
- About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
- 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 done.