Ingredients for 12 servings

¼ cup chopped onion
¼ teaspoon pepper
1 bay leaf
1 broiler/fryer chicken (3-½ to 4 pounds), cut up
1 can (10-¾ ounces) condensed cream of chicken soup, undiluted
1 can (10-¾ ounces) condensed cream of mushroom soup, undiluted
1 cup chopped celery
1 cup chopped peeled potatoes
1 cup fresh or frozen peas
1-½ cups chopped carrots
1-½ teaspoons seasoned salt
2-¼ quarts cold water
3 whole cloves
5 chicken bouillon cubes
6 whole peppercorns

Dumplings:

¼ teaspoon pepper
¾ to 1 cup milk
1 large egg, beaten
1 teaspoon salt
2 cups all-purpose flour
2 tablespoons butter, melted
4 teaspoons baking powder
Snipped fresh parsley, optional

Directions

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot.

Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and 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 for 18-20 minutes. Sprinkle with parsley if desired.