norma's homemade chicken & dumplings

How To Make norma's homemade chicken & dumplings

• 1

  Start by placing the chicken, celery, onion, carrots, bay leaves, bouillon and seasoning in a large pot.
• 2

  Add 4 quarts of water and bring to a simmer over medium heat.
• 3

  Simmer chicken until it is tender and the thigh juices run clear, agout 40 minutes.
• 4

  Remove pot from heat and remove chicken and place into a large bowl to cool enough to handle.
• 5

  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.
• 6

  Remove bay leaves from pot and disgard.
• 7

  Prepare dumplings by mixing the flour with the salt and mound together in a mixing bowl.
• 8

  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.
• 9

  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.
• 10

  While dough is resting add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
• 11

  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.
• 12

  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.
• 13

  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.
• 14

  Remove from heat and ladle chicken, gravy and dumplings into warm bowls and serve hot.
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