Norma's Homemade Chicken & Dumplings
- (2 1/2 pound chicken, cut into 8 pieces
- ribs celery, chopped
- 1 large
- onion, chopped
- carrots, chopped
- bay leaves
- chicken bouillon cubes
- 1 tsp
- of 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 c
- all purpose flour
- 1 tsp
- 3/4 c
- ice water
How to Make Norma's Homemade Chicken & Dumplings
- 1Start by placing the chicken, celery, onion, carrots, bay leaves, bouillon and seasoning in a large pot.
- 2Add 4 quarts of water and bring to a simmer over medium heat.
- 3Simmer chicken until it is tender and the thigh juices run clear, agout 40 minutes.
- 4Remove pot from heat and remove chicken and place into a large bowl to cool enough to handle.
- 5Remove 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.
- 6Remove bay leaves from pot and disgard.
- 7Prepare dumplings by mixing the flour with the salt and mound together in a mixing bowl.
- 8Beginning 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.
- 9Remove 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.
- 10While dough is resting add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
- 11Cut 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.
- 12Gently 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.
- 13NOTE: 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.
- 14Remove from heat and ladle chicken, gravy and dumplings into warm bowls and serve hot.