1 (10 3/4 oz) can condensed cream of celery or cream ofchicken soup
1 teaspoon Paula Deen's House Seasoning
2 chicken bouillon cubes
2 bay leaves
1 large chopped onion
3 ribs chopped celery
3/4 cup ice water
2 tablespoons (optional) corn starch
Cut the chicken into pieces but do not remove skin because the skin and bones can be removed later.
In a pot, place chicken, onion, celery, bay leaves, chickenbouillon cubes and Paula Deen’s House Seasoning in water. At low boil cook for 30 to 45 minutes until meat starts to fall off the bones.
Now remove skin and bones at this point. Also remove bayleaves. Return chicken to pot.
Prepare dumplings and set them aside.
Add cream soup to chicken and wait for a boil. If you likethick gravy then you can add 2 tablespoons of cornstarch in ¼ cup of water and add it to chicken gravy.
Now start adding dumplings to boiling stock. Shake the pot slightly; dumplings should be submerged in the stock. Continue cooking for 3-4 minutes untildumplings are no longer doughy. Avoid overcooking.
In a mixing bowl, put flour and salt mixture and add a smallamount of ice water in the center of flour. Mix it with hand and incorporating small amount of water at a time. Continue mixing until flour is combined.
Knead dough and form into ball. Put some flour on dough board. Roll out dough from center to 1/8 inch thinness. Dough should be firm. Cutdumplings into 1-inch strips.
Hold one strip at a time over pot, pull it in half and drop into the boiling stock. Do not stir or mix after adding dumplings to pot.
If you don’t have time to make dumplings, you can use frozen dumplings. They are easily available in most supermarkets.