1 chicken or 2-3 lbs. chicken parts
6 c. cold water
3 chicken bouillon cubes
1 sm. onion, chopped
Chopped celery and carrots

Place ingredients in stock pot. Bring to a boil, reduce heat and simmer until chicken is tender (1 - 1 1/2 hours). Remove chicken and let cool, remove meat from bones and dice. Strain and skim broth. Put broth and diced chicken back into pot and add: 1 can cream of chicken soup 1 can cream of mushroom soup 1 c. chopped celery 1 1/2 c. chopped carrots 1/4 c. chopped onion 1 c. chopped potatoes Salt and pepper to taste

Simmer over a low heat for 2 hours. About 30 minutes before serving mix up dumplings as follows: 1 tsp. salt 4 tsp. baking powder 1 egg, well beaten 2 tbsp. melted butter 2/3 c. milk

Sift 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 18-20 minutes or until dumplings are done. Add 1 cup frozen peas, heat through and serve. Serves 12.