 | | Directions | | Cook fryer in water, bouillon and peppercorns; bone chicken and cut up into bite size pieces. Strain the chicken broth and set aside. Add all the ingredients for the soup and simmer on low heat for 2-3 hours. About 30 minutes before serving mix up the dumplings by sifting together the dry ingredients. Add half and half to make a moist, stiff batter. Drop by teaspoon into the simmering liquid. Cook covered, without peeking, for 18-20 minutes. |
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Prep Time: 15 minutes
Cook Time: 3+ hours
Servings: 12
|  | | Ingredients | | - | | CHICKEN BROTH: |
| - | | 1 whole chicken, cut up |
| - | | 6 cups cold water |
| - | | 3 chicken bouillon cubes |
| - | | 6 peppercorns |
| - | | SOUP: |
| - | | 1 can chicken broth |
| - | | 1 can cream of chicken soup |
| - | | 1 cup celery, chopped |
| - | | 1 1/2 cups carrot, sliced |
| - | | 1/4 cup onion, chopped |
| - | | 1 bay leaf |
| - | | DUMPLINGS: |
| - | | 2 cups flour |
| - | | 1 teaspoon salt |
| - | | 1 tablespoon baking powder |
| - | | 1/4 teaspoon white or black pepper |
| - | | 1 1/2 cups half and half |
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