Recipe by WiGal
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.
Top Review by CAREBEARCOOKING
The night before, I cooked up a whole fryer. Then I consulted the recipe. Unfortunately, I did not use the cloves or peppercorns at all. This was still an awesome recipe. Keep in mind that small dumplings do expand when cooking! Great flavor and we froze the rest......hope it freezes ok.
- 1360.77 g roasting chickens, cut up
- 1419.54 ml cold water
- 3 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 304.75 g chicken broth
- 304.75 g cream of chicken soup
- 304.75 g cream of mushroom soup
- 236.59 ml celery, chopped
- 354.88 ml carrots, chopped
- 59.14 ml onion, chopped
- 236.59 ml potato, chopped
- 1 small bay leaf
- 236.59 ml frozen peas
- 9.85 ml salt, DIVIDED
- 473.18 ml flour
- 19.71 ml baking powder
- 1.23 ml pepper
- 1 egg, well beaten
- 29.58 ml butter, melted
- 158.51 ml milk
Directions See How It's Made
- 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.