*  Exported from  MasterCook  *
 
                    GRANDMA'S CHICKEN AND DUMPLING SOUP
 
 Recipe By     : 
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Soups                            Main dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ********Chicken Broth*******
    1       ea           Fryer (2 1/2 - 3 lb chicken)
                         Cut up into small pieces.
    6       c            Cold water
    3       ea           Chicken boullion cubes
    6       ea           Peppercorns
    3       ea           Whole cloves
                         **********Soup Base*********
    1       cn           10 3/4 oz. chicken broth
    1       cn           10 3/4 oz. cream chick. soup
    1       cn           10 3/4 oz. cream mush. soup
    1       c            Chopped celery
    1 1/2   c            Chopped carrots
      1/4   c            Chopped onion
    1       c            Chopped potatoes
    1       ea           Small bay leaf
    1       c            Fresh or frozen peas
    1       t            Seasoned salt
                         ******Feather Dumplings*****
    2       c            Flour
    1       t            Salt
    4       ts           Baking powder
      1/4   ts           White or black pepper
    1       ea           Egg, well beaten
    2       tb           Melted butter
      2/3   c            Milk
 
   Place fryer, water, boullion, peppercorns and cloves
   in kettle and bring to a boil.  Reduce heat; simmer
   until chicken is tender (about 1 1/2 hours). Cool
   chicken just slightly; cut into bite size pieces and
   set aside. Strain and skim chicken broth.  Put
   reserved chicken and broth in large kettle; add cans
   of broth, chicken, and mushroom soups, celery,
   carrots, onion, potatoes, bay leaf, peas and seasoned
   salt. Put cover on kettle; simmer soup on low heat for
   about 2-3 hours. About 30 minutes before serving, mix
   up feather dumplings by sifting dry ingredients
   together. 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.
   Yield is 10 - 12 servings.
  
 
 
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