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1
Cut up chicken, but do not remove skin.
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2
The skin and bones can be removed later.
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3
Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and boil at a rolling boil for 30 to 45 minutes, until meat begins to fall off the bones.
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4
Remove skin and bones at this point, along with bay leaves.
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5
Return chicken to pan.
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6
Prepare dumplings and set them aside for a few minutes.
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7
Add cream soup to chicken and continue to boil.
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8
If desired, you can thicken the stock a little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.
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9
Drop dumplings into boiling stock.
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10
Never stir dumplings.
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11
Shake the pot gently in a circular motion to submerge dumplings in stock.
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12
Cook for a few minutes more, until dumplings are done.
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13
Do not overcook.
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14
Put flour in a mixing bowl.
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15
Beginning in center of flour, dribble small amount of ice water.
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16
Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time.
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17
Continue until all flour is used up.
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18
Batter will feel as if it is going to be tough.
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19
Knead dough and form into ball.
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20
Dust a good amount of flour onto dough board and rolling pin.
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21
Roll out dough, working from center.
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22
Dough will be firm.
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23
Roll to 1/8 inch thinness.
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24
Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture.
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25
Cut dumplings into 1-inch strips.
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26
Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock.
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27
Remember, do not stir mixture after dumplings have been added to pot.
