Roundup Record Tribune & Winnett Times -

TOTAL TIME: Prep: 20 min. + cooling Cook: 2-3/4 hours YIELD: 12 servings (3 quarts).

Ingredients

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

• 2-1/4 quarts cold water

• 5 chicken bouillon cubes

• 6 whole peppercorns

• 3 whole cloves

• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1-1/2 cups chopped carrots

• 1 cup fresh or frozen peas

• 1 cup chopped celery

• 1 cup chopped peeled potatoes

• 1/4 cup chopped onion

• 1-1/2 teaspoons seasoned salt

• 1/4 teaspoon pepper

• 1 bay leaf

• DUMPLINGS:

• 2 cups all-purpose flour

• 4 teaspoons baking powder

• 1 teaspoon salt

• 1/4 teaspoon pepper

• 1 large egg, beaten

• 2 tablespoons butter, melted

• 3/4 to 1 cup whole milk

• 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.

Nutrition Facts

1 cup: 333 calories, 14g fat (5g saturated fat), 79mg cholesterol, 1447mg sodium, 28g carbohydrate (4g sugars, 3g fiber), 22g protein.