6 c. cold water
6 peppercorns
1 fryer chicken, 2 1/2 lbs., cut up
1 can cream of mushroom soup
1 c. chopped celery
1 1/2 c. chopped carrots
2 c. chopped potatoes
1 tsp. seasoned salt
3 chicken bouillon cubes
3 whole cloves
1 can chicken broth
1 c. peas
1/4 c. chopped onions
1 sm. bay leaf

Place chicken, water, bouillon, peppercorns and cloves in kettle and bring to a boil. Simmer until chicken is tender. Cool chicken slightly and cut in bite size pieces. Strain broth. Put chicken and broth in large kettle; add the rest of the ingredients and simmer until vegetables are done. You may add dumplings or wide egg noodles at this time, too.

DUMPLINGS:

2 c. flour
4 tsp. baking powder
2 tbsp. melted butter
1 tsp. salt
1 egg, beaten
2/3 c. milk