Chicken and Dumpling Soup

1 chicken, 3 lbs, cut up (or several whicken breasts)
6 cups water
4 chicken bouillon cubes
6 peppercorns
3 whole cloves
1 can chicken broth
1 can each cream of chicken and cream of mushroom soup
1 cup chopped celery
2 cups chopped carrots
1 onion chopped
2 cups chopped potatoes
1 bayleaf
1 cup frozen peas
1 tsp seasoned salt

Place chicken, water, bouillon, peppercorns and cloves in large kettle, cook until tender. Cool, skim off fat. Cut meat into chunks. Strain broth and add soups, broth, chicken and remaining ingredients. Cover & simmer on low heat until tender. About 30 minutes before serving add the dumplings*.

Dumplings:
2 C flour
1 tsp salt
4 tsp baking powder
1/4 tsp pepper
1 egg, well beaten
2/3 C milk

Sift dry ingredients together. Add egg melted butter & enough milk to moisten stiff batter. Drop by teaspoons into boiling liquid. Cook covered without "peeking" for 18-20 minutes or until done.

Makes 10-12 servings.

*I have a note on my recipe to try Mom Howlett's Homemade Egg Noodles instead of the dumplings. I think the dumplings just seemed a bit too much.