1can10 3/4 oz. condensed cream of chicken soup, undilluted
1can10 3/4 oz condensed cream of mushroom soup, undilluted
1 1/2c.chopped carrots
1c.chopped celery
1cuppeeledchopped potatoes
1/4c.chopped onions
1 1/2tsp.seasoned saltor Kosher salt
1/4tsp.ground black pepper
1bay leaf
1c.frozen peas
Dumplings
2c.flour
4tsp.baking powder
1tsp.salt
1/4tsp.ground black pepper
1eggbeaten
2tbsp.buttermelted
3/4 to 1c.milk
snipped fresh parsleyoptional
Instructions
Soup
Place chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil. Uncover and skim foam, if required. Reduce heat, cover and simmer 45-60 minutes until chicken is tender. Remove chicken and set aside until cool enough to handle, reserving broth. Once chicken is cooled, remove skin and discard, along with bones, cutting chicken into chunks.
Strain broth, then return it to the stockpot along with canned soups, carrots, celery, potatoes, onions and seasonings; bring to a boil. Reduce heat, cover and simmer for 25 minutes.
Uncover, increase heat to a gentle boil and add peas.
Dumplings
Combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist batter, Drop by teaspoons into soup. Cover and cook at a gentle boil for 18-20 minutes. If desired, sprinkle bowls of soup with parsley before serving.
Note - if the soup gets too thick you can add additional chicken broth and/or water. I have found this is typically needed when reheating leftovers.