1In a large pot, cover chicken with water, chop onion and celery and add to pot. Add chicken bouillon, bay leaves and old bay seasoning. Bring to a boil and simmer for an hour.
2Remove chicken from pot and let cool. Remove meat and discard the rest.
3Strain broth and add chicken meat back to pot.
4Stir in can of soup. Return pot to a boil and reduce to a simmer.
5In a medium bowl combine flour, salt and water. Once dough forms a ball remove and knead for several minutes.
6Turn dough out on a floured surface and roll out until about 1/8 inch thick. Let dough rest.
7Using a knife or pizza cutter, cut dough into strips, 1 to 2 inches wide.
8You should thicken your broth and salt and pepper to taste at this time. Adding 2 T corn starch to 1/4 cup water until dissolved, then turn up heat to a rapid boil and stir in corn starch mixture. You can add more or less cornstarch as you wish. Keep in mind leftovers will be much thicker the next day because of the dumplings that will dissolve into the broth.
9On medium heat, take strips of dumplings and tear them off into about two inch pieces and drop into boiling broth. Be careful about stirring so that you keep your dumplings intact.
10Simmer for about five to ten more minutes and you're done!
11NOTE: Use a breadmaker to cheat on the dumplings. Put the flour, salt and water in the breadmaker and turn on the dough setting. Once it has formed a ball you can turn it off and proceed. The dumplings will not be as dense, but more noodle like, and the dough is much easier to work with.