Norma's Homemade Chicken & Dumplings
1(2 1/2 pound chicken, cut into 8 pieces
3ribs celery, chopped
1 largeonion, chopped
2chicken bouillon cubes
1 tspof salt, pepper and garlic powder (add more to own taste)
1 can(s)(10 3/4) condensed cream of celery or cream of chicken soup
2 call purpose flour
3/4 cice water
How to Make Norma's Homemade Chicken & Dumplings
- Start by placing the chicken, celery, onion, carrots, bay leaves, bouillon and seasoning in a large pot.
- Add 4 quarts of water and bring to a simmer over medium heat.
- Simmer chicken until it is tender and the thigh juices run clear, agout 40 minutes.
- Remove pot from heat and remove chicken and place into a large bowl to cool enough to handle.
- Remove the skin and separate the meat from the bones and return chicken meat to the pot and return to heat and keep warm over low heat.
- Remove bay leaves from pot and disgard.
- Prepare dumplings by mixing 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 and knead the dough and form into a ball.
- Remove dough from bowl. Dough will be firm. Dust a good amount of flour onto a clean work service. Place dough ball on floured service and roll out working from the center to 1/8 inch thick. Let dough relax for several minutes.
- While dough is resting add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
- Cut the dough into 1 inch pieces and pull pieces in half and drop the halves into the simmering soup. (I cut my dough with a cutter into long strips and cut into small squares) Repeat until all dough is placed in the soup. 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 to 4 minutes.
- NOTE: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water the whisk this mixture into the stew.
- Remove from heat and ladle chicken, gravy and dumplings into warm bowls and serve hot.