1 (2 1/2-3 lb.) fryer chicken, cut up
6 c. water
3 chicken bouillon cubes
6 peppercorns
3 whole cloves

SOUP BASE:

1 (10 3/4 oz.) can chicken broth
1 (10 3/4 oz.) can cream of chicken soup
1 (10 3/4 oz.) can cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
1/2 c. chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
Seasonings

FEATHER DUMPLINGS:

2 c. flour
1 tsp. salt
1/2 tsp. white pepper
1 egg, well beaten
2 tbsp. melted butter
2/3 c. milk

Place fryer, water bouillon, peppercorns and cloves in kettle and bring to a boil. Reduce heat, simmer until chicken is done (about 1-1 1/2 hours). Cool chicken just slightly. Cut into bite-size pieces and set aside.

Strain chicken broth, put reserved chicken and broth in large kettle, add cans of broth and cream soups and remaining ingredients. Put cover on kettle, simmer on low heat for 2-3 hours.

About 30 minutes before serving, mix feather dumplings by sifting dry ingredients together. Add egg, butter and enough milk to make moist, stiff batter. Drop by teaspoon into boiling liquid. Cook covered without "peeking" for 18-20 minutes.

Makes 10-12 servings.