Grandma's Chicken 'n' Dumpling Soup

Place chicken, water, bouillon cubes, peppercorns and cloves in an 8 quart Dutch oven or soup kettle.

Cover and bring to boil; skim fat.

Reduce heat; cover and simmer for 1-1/2 hours or chicken is tender.

Strain broth and return to kettle.

When chicken is cool to touch; debone and cut into bite sized chunks.

Return chicken to kettle and add cans of soup, vegetables and seasonings; bring to boil.

Reduce heat; cover and simmer for 1 hour.

Uncover and increase heat to a gentle boil.

Remove bay leaf.

For dumplings, combine dry ingredients in a medium bowl.

Stir in egg, butter and enough milk to make a moist stiff batter.

Drop by teaspoonfuls into soup.

Cover and cook (don't peek) for 18-20 minutes.

Sprinkle with parsley if desired.

NOTE: It states in the recipe 10-12 servings, I serve bigger bowls, so it probably serves 6-8.

I also use a little less seasoned salt due to the salt content of both cans of soup.