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Place the fryer chicken, water, bouillon, peppercorn, and cloves in a large pot and bring to boil. Reduce heat and simmer until chicken is tender. About 1 to 1½ hours.
Cool chicken slightly and cut into bite sized pieces and set aside.
Strain and skim the chicken broth. Add the chicken broth back into the large pot and add cans of cream of chicken and cream of mushroom soups into pot.
Add chopped celery, carrots, onions and potatoes, along with peas or green beans, bay leaf, seasoned salt and pepper into the soup pot.
Put cover on kettle; simmer soup on low heat for 1 hour.
About 30 minutes before serving mix up the feather dumplings. Mix the flour, salt, baking powder and pepper together. Add the egg, melted butter and milk to the dry ingredients. Mix until a stiff batter forms.
Drop dumplings by Tablespoons into the boiling pot of soup. Cook the dumplings in the soup, covered and NO PEEKING for 18 to 20 minutes until the dumplings are done.
Recipe by Eat Farm Love at https://eatfarmlove.com/chicken-and-dumpling-soup/