CHICKEN BROTH:

1 (2 1/2 to 3 lb.) fryer, cut up (I remove the skin)
6 c. cold 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
1/4 c. chopped onion
1 c. chopped potatoes
1 sm. bay leaf
1 c. fresh or frozen peas
1 tsp. seasoned salt

DUMPLINGS:

2 c. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black 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 boil. Reduce heat; simmer until chicken is tender, about 1 1/2 hours. Cool chicken just slightly; cut into bite-size pieces and set aside.

Strain and skin chicken broth, removing excess fat. Put reserved chicken and broth in large kettle; add cans of soups, celery, carrots, onion, potato, bay leaf and seasoned salt. Put cover on kettle; simmer soup on low heat for 2-3 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 18-20 minutes or until dumplings are done. Makes about 10-12 servings.