Chicken Broth:
1 (2 1/2 - 3 lb.) fryer chicken, cut up
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

Cook fryer and cut in bite size pieces. Reserve chicken broth, strained.

Feather Dumplings
2 C. flour
1 tsp. salt
4 tsp. baking powder
1/4 tsp. white or black pepper