Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45 to 60 minutes or until chicken is tender. Strain broth; return to stockpot.
Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin. Cut chicken into chunks. Cool broth and skim off fat.
Return chicken to stockpot with condensed soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf.
For Dumplings: Combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist, stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18 to 20 minutes. Sprinkle with parsley if desired.