Recipe by Margo59
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.
- 1360.77 g chicken, cut up
- 2128.5 ml cold water
- 5 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 304.75 g can cream of chicken soup, undiluted
- 304.75 g can cream of mushroom soup, undiluted
- 354.88 ml chopped carrots
- 236.59 ml fresh peas or 236.59 ml frozen peas
- 236.59 ml chopped celery
- 236.59 ml chopped peeled potato
- 59.14 ml chopped onion
- 7.39 ml seasoning salt, to taste
- 1.23 ml pepper
- 1 bay leaf
- 473.18 ml flour
- 19.71 ml baking powder
- 4.92 ml salt
- 1.23 ml pepper
- 1 egg, beaten
- 29.58 ml butter or 29.58 ml margarine, melted
- 177.44-236.59 ml milk
- snipped fresh parsley, optional
Directions See How It's Made
- 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 (don't peek) for 18-20 minutes.
- Sprinkle with parsley if desired.
- NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.
- I also use a little less seasoned salt due to the salt content of both cans of soup.