Chicken and Dumplings
By: Sheri Wetherell
Published: Tuesday, December 15, 2009 - 5:12pm

Ingredients




pound 
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
Salt and pepper to taste
1 pinch garlic powder
1 can cream of celery or cream of chicken soup
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water

Preparation

1 Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. 2 Remove the chicken from the pot; when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot and keep warm over low heat. 3 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. 4 Dust 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. 5 Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat. 6 Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. 7 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. 8 To serve, ladle chicken, gravy, and dumplings into warm bowls.

About


If the stew is too thin it can be thickened before the dumplings are added.  recipe was adapted from Paula Deen.