I wanted to try my hand at a totally Southern dish. It comes out great every time! It is very easy to make as well.
1 (2 1/2 pounds) chicken, either parts or a whole chicken cut up
3 ribs of celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4 oz.) can condensed cream of celery or cream of chicken soup ( I use the family size)
2 C. all purpose flour
1 tsp. salt ( I use table salt for this)
3/4 C. Ice water ( this depends on the weather actually, more humid weather will take less water)
I usually season the chicken before I cook it with salt, pepper, granulated garlic seasoning and some paprika. Then I add the same seasonings to the water but not more paprika.
To start the chicken, place the chicken, celery, onion, bouillon,bay leaves, and seasoning in large pot. Add enough water to cover the chicken ( if you want a more loose stew add more water) bring the water to a simmer over medium heat. Simmer the chicken for at least 40 minutes or until the chicken is tender and the juices run clear. Remove chicken from pot and when it is cool enough to handle remove the skin and separate the meat from the bones. Return the meat to the pot, keeping 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 to form a 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/chicken 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 dumplings float and are no longer doughy, 3-4 minutes.