MSGID: 1:396/45.0 6700684a
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Grandma's Chicken 'n' Dumpling Soup
 Categories: Poltry, Vegetables, Potatoes, Breads
      Yield: 12 servings
 
      4 lb Broiler/fryer chicken; cut
           - up
  2 1/4 qt Cold water
      5    Chicken bouillon cubes
      6    Whole peppercorns
      3    Whole cloves
 10 1/2 oz Can cream of chicken soup;
           - undiluted
 10 1/2 oz Can cream of mushroom soup;
           - undiluted
  1 1/2 c  Chopped carrots
      1 c  Fresh or frozen peas
      1 c  Chopped celery
      1 c  Chopped peeled potatoes
    1/4 c  Chopped onion
  1 1/2 ts Seasoned salt
    1/4 ts Pepper
      1    Bay leaf

MMMMM-------------------------DUMPLINGS------------------------------
      2 c  A-P flour
      4 ts Baking powder
      1 ts Salt
    1/4 ts Pepper
      1 lg Egg; beaten
      2 tb Butter; melted
      1 c  Milk
           Snipped fresh parsley; opt
 
  Place the chicken, water, bouillon, peppercorns and
  cloves in a stockpot. Cover and bring to a boil; skim
  foam. Reduce heat; simmer, covered, until chicken is
  tender, 45-60 minutes. Strain broth; return to stockpot.
  
  Remove chicken and set aside until cool enough to
  handle. Remove meat from bones; discard bones and skin.
  Cut chicken into chunks. Cool broth and skim off fat.
  
  Return chicken to stockpot with soups, vegetables and
  seasonings; bring to a boil. Reduce heat; cover and
  simmer for 1 hour. Uncover; increase heat to a gentle
  boil. Discard 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 without lifting the lid, 18-20 minutes. If desired,
  sprinkle with parsley.
  
  Paulette Balda, Prophetstown, Illinois
  
  Makes: 12 servings (3 quarts)
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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