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House Seasoning is wonderful to spice up any recipe so keep some in your pantry; Mix ingredients together and store in an airtight container for up to 6 months; Yield 1 1/2 cups.
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To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.
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House Seasoning in a large pot.
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Add 4 quarts of water and in water and bring to a simmer over medium heat.
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Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
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Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
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Return the chicken meat to the pot.
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Keep warm over low heat.
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To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.
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Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
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Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
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Knead the dough and form it into ball.
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Dust a good amount of flour onto a clean work surface.
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Roll out the dough (it will be firm), working from center to 1/8-inch thick.
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Let the dough relax for several minutes.
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Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
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Cut the dough into 1-inch pieces.
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Pull a piece in half and drop the halves into the simmering soup.
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Repeat.
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Do not stir the chicken once the dumplings have been added.
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Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
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Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
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To serve, ladle chicken, gravy, and dumplings into warm bowls.
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Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added.
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Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
