Ingredients: |
Ingredients: 1 2 1/2 lb. chicken
3 ribs celery, chopped
1 lrg. onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 tsp. Paula Deen's House Seasoning
4 qt. water
1 10 3/4 ounce can condensed cream of celery or cream of chicken soup
DUMPLINGS:
2 cup all-purpose flour mixed with 1 tsp. salt
3/4 cup ice water
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Directions: |
Directions:Chicken: Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon, and house seasoning in water and cook at a low boil for 30-45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tbsp. cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are no longer doughy, 3-4 minutes. Do not overcook.
DUMPLINGS: Put flour in a mixing bowl. Beginning in center of flour, dribble small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8" thinness. Let it air dry for a minute or tow while you return your attention to the boiling pot at the point you add the canned soup to the chicken mixture. Cut dumplings into 1" strips. Working with one strip at a time, hold strip over pot, pull it in half and drop into boiling stock. Remember, do not stir mixtures after dumplings have been added to pot. |
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