Recipe - Grandmas Chicken And Dumpling Soup

********Chicken Broth*******
1 Fryer (2 One half 3 pound chicken)
Cut up into small pieces.
6 cup Cold water
3 Chicken boullion cubes
6 Peppercorns
3 Whole cloves
**********Soup Base*********
1 cn 10 Three fourths oz. chicken broth
1 cn 10 Three fourths oz. cream chick. soup
1 cn 10 Three fourths oz. cream mush. soup
1 cup Chopped celery
1 One half cup Chopped carrots
One fourth cup Chopped onion
1 cup Chopped potatoes
1 Small bay leaf
1 cup Fresh or frozen peas
1 teaspoon Seasoned salt
******Feather Dumplings*****
2 cup Flour
1 teaspoon Salt
4 teaspoon Baking powder
One fourth teaspoon White or black pepper
1 Egg, well beaten
2 tablespoon Melted butter
2/3 cup Milk

Place fryer, water, boullion, peppercorns and cloves in kettle and bring to
a boil. Reduce heat; simmer until chicken is tender (about 1 One half 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 23 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 1820 minutes or
until the dumplings are done. Yield is 10 12 servings.