********Chicken Broth*******
1    Fryer (2 1/2 - 3 lb chicken)
Cut up into small pieces.
6 c  Cold water
3    Chicken boullion cubes
6    Peppercorns
3    Whole cloves
**********Soup Base*********
1 cn 10 3/4 oz. chicken broth
1 cn 10 3/4 oz. cream chick. soup
1 cn 10 3/4 oz. cream mush. soup
1 c  Chopped celery
1 1/2 c  Chopped carrots
1/4 c  Chopped onion
1 c  Chopped potatoes
1    Small bay leaf
1 c  Fresh or frozen peas
1 ts Seasoned salt
******Feather Dumplings*****
2 c  Flour
1 ts Salt
4 ts Baking powder
1/4 ts White or black pepper
1    Egg, well beaten
2 tb Melted butter
2/3 c  Milk

Place fryer, water, boullion, peppercorns and cloves in kettle and bring to
a 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 skim chicken broth. Put reserved chicken and broth in large kettle;
add cans of broth, chicken, and mushroom soups, celery, carrots, onion,
potatoes, bay leaf, peas and seasoned salt. Put cover on kettle; simmer
soup on low heat for about 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 the dumplings are done. Yield is 10 – 12 servings.