Chicken 'n' Dumpling Soup



1. Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam.

2. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender.

3. Strain broth; return to stock pot.

4. Remove chicken and set aside until cool enough to handle.

5. Remove meat from bones; discard bones and skin and cut chicken into chunks.

6. Cool broth and skim off fat.

7. Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil.

8. Reduce heat; cover and simmer for 1 hour.

9. Uncover; increase heat to a gentle boil. Discard bay leaf.

10. For dumplings, combine dry ingredients in a medium bowl.

11. Stir in egg, butter and enough milk to make a moist stiff batter.

12. Drop by teaspoonfuls into soup.

13. Cover and cook without lifting the lid for 18-20 minutes.

14. Sprinkle with parsley if desired.