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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 10 |
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Directions: 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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