Grandma's Chicken 'n Dumpling Soup

I have great memories of cooking with my grandma in her country kitchen.  There is a link here to the blog where I've shared My Grandma's Recipes.  Be sure to check it out.  She was the Queen of Comfort Food and I promise you, this recipe is just that.  Just realize that this recipe takes a lot of time.  It's not even remotely close to a quick weeknight dinner.  This is the perfect snowy weekend dinner.

1 broiler/fryer chicken (3 1/2 - 4 lbs)

2 1/4 quarts cold water

5 chicken bouillon cubes

6 whole peppercorns

3 whole cloves

1 can (10 3/4 oz) condensed cream of chicken soup, undiluted

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 1/2 cups chopped carrots

1 cup fresh or frozen peas

1 cup chopped celery

1 cup chopped peeled potatoes 

1/4 cup chopped onion

1 1/2 tsp seasoned salt

1/4 tsp pepper

1 bay leaf

Dumplings

2 cups all-purpose flour

4 tsp baking powder

1 tsp salt1/4 tsp pepper

1 large egg, beaten

2 Tbsp butter, melted

1 cup milk

Snipped fresh parsley, optional

Place the chicken, water, bouillon, peppercorns and cloves in a stockpot.  Cover and bring to a boil, skim foam.  Reduce heat; cover and simmer 45 - 60 minutes or until chicken is tender.  Strain broth; return to stockpot.

Set chicken aside until cool enough to handle.  Remove meat from bones; discard bones and skin and cut chicken into chunks.  Cool broth and skim off fat.

Return chicken to stockpot with stock, vegetables, soups, and seasonings; bring to a boil.  Reduce heat; cover and simmer for 1 hour.  Uncover; increase heat to a gentle boil.  Discard bay leaf.

For the dumplings, combine dry ingredients in a medium bowl.  Stir in egg, butter and enough milk to make a moist stiff batter.  Drop by tablespoonfuls into simmering soup.  Cover and cook without lifting the lid for 18 - 20 minutes.  Sprinkle with parsley if desired.