Ingredients
- 1 chicken
- 2 1/4 quarts cold water
- 5 chicken bouillon cubes
- 6 peppercorns
- 3 whole cloves
- 1 can (10 3/4 oz) cream of chicken soup
- 1 can (10 3/4 oz) cream of mushroom soup
- 1 1/2 cups chopped carrots
- 1 cup fresh peas or 1 cup frozen peas
- 1 cup chopped celery
- 1 cup chopped peeled potato
- 1/4 cup chopped onion
- 1 1/2 tsp seasoning salt (optional)
- 1/4 tsp pepper
- 1 bay leaf
- 2 cups flour
- 4 tsp baking powder
- 1 tsp salt
- 1/4 tsp pepper
- 1 egg
- 2 tbsp butter or 2 tablespoons margarine
- 7/8 cup milk
- snipped fresh parsley (optional)
Steps
- Place the chicken, cold water, bouillon, peppercorns, cloves, and bay leaf in a large pot.
- Bring the pot to a boil, reduce the heat, and simmer for 2 hours and 45 minutes, until the chicken reaches 165 F.
- Remove the chicken, strain out the peppercorns, cloves, and bay leaf, and pull the meat from the bones.
- Return the meat to the pot with both soups, carrots, peas, celery, potato, onion, seasoning salt, and pepper, then simmer for 20 minutes.
- Stir the flour, baking powder, salt, pepper, egg, melted butter, and milk into a soft dough.
- Drop spoonfuls of dough into the simmering soup, cover, and cook for 15 minutes.
Main ingredient on sale this week? See what to make with chicken breast, boneless on sale.
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