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roasting chickens cold water chicken peppercorns cloves chicken broth cream of chicken soup cream of mushroom soup celery carrots onion potato bay leaf frozen peas salt flour baking powder pepper egg butter milk
Viewed: 59 - Published at: 5 years agoIngredients
- 3 lbs roasting chickens, cut up
- 6 cups cold water
- 3 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 10 3/4 ounces chicken broth
- 10 3/4 ounces cream of chicken soup
- 10 3/4 ounces cream of mushroom soup
- 1 cup celery, chopped
- 1 1/2 cups carrots, chopped
- 1/4 cup onion, chopped
- 1 cup potato, chopped
- 1 small bay leaf
- 1 cup frozen peas
- 2 teaspoons salt, DIVIDED
- 2 cups flour
- 4 teaspoons baking powder
- 1/4 teaspoon pepper
- 1 egg, well beaten
- 2 tablespoons butter, melted
- 2/3 cup milk
Method
- 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.
