Chicken and Dumplings Recipe

How to make it

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• To start the chicken: Place the chicken, celery, onion, bay leaves,
• bouillon, and House Seasoning in a large pot. Add 4 quarts of water
• and in water and bring to a simmer over medium heat. Simmer the
• chicken until it is tender and the thigh juices run clear, about 40
• minutes. Remove the chicken from the pot and, when it is cool enough
• to handle, remove the skin and separate the meat from the bones.
• Return the chicken meat to the pot. Keep warm over low heat.
• To prepare the dumplings: Mix the flour with the salt and mound
• together in a mixing bowl. Beginning at the center of the mound,
• drizzle a small amount of ice water over the flour. Using your
• fingers, and moving from the center to the sides of the bowl,
• gradually incorporate about 3/4 cup of ice water. Knead the dough and
• form it into ball.
• Dust a good amount of flour onto a clean work surface. Roll out the
• dough (it will be firm), working from center to 1/8-inch thick. Let
• the dough relax for several minutes.
• Add the cream of celery soup to the pot with the chicken and simmer
• gently over medium-low heat.
• Cut the dough into 1-inch pieces. Pull a piece in half and drop the
• halves into the simmering soup. Repeat. Do not stir the chicken once
• the dumplings have been added. Gently move the pot in a circular
• motion so the dumplings become submerged and cook evenly. Cook until
• the dumplings float and are no longer doughy, 3 to 4 minutes.
• To serve, ladle chicken, gravy, and dumplings into warm bowls.
• Cook's Note: If the chicken stew is too thin it can be thickened
• before the dumplings are added. Simply mix together 2 tablespoons
• cornstarch and 1/4 cup of water then whisk this mixture into the stew.
• House Seasoning: You do not have to use if you don't want to.
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix ingredients together and store in an airtight container for up to
• 6 months.