* 1 (2 1/2-pound) chicken, cut into 8 pieces
* 3 ribs celery, chopped
* 1 large onion, chopped
* 2 bay leaves
* 2 chicken bouillon cubes
* 1 teaspoon House Seasoning, recipe follows
* 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup


* 2 cups all-purpose flour
* 1 teaspoon salt
* Ice water


To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix 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. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

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. Pull a piece in half and drop the halves into the simmering soup. Repeat. 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 the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls. The chicken and dumplings recipe is ready to serve...!!!

Cook's 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 then whisk this mixture into the stew.
House Seasoning:

* 1 cup salt
* 1/4 cup black pepper
* 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Light Chicken and Dumplings

Light Chicken and Dumplings
A great chicken and dumplings recipe...try this one !

* 2 to 3 Boneless, skinless chicken breasts, cooked well, shredded or chopped
* 1 can reduced fat cream of chicken soup
* 1 can fat free chicken broth
* 5 flour tortillas, cut into 2-inch squares
* Salt and pepper to taste
* 1/2 teaspoon of celery salt
* dash leaf thyme

Place chicken, soup and broth in large sauce pan. Bring to boil. Add salt and pepper, celery salt, and thyme. Add tortillas slowly. Keeping the broth mixture at a boil. Lower heat to simmer. Simmer until tortillas are tender (about 20-30 min.). Add additional water or broth, just enough to prevent sticking and to maintain desired consistency. The chicken and dumplings recipe is ready..enjoy the chicken dumplings. !!

Miss Bettie's Chicken and Dumplings

Miss Bettie's Chicken and Dumplings
A nice chicken and dumpling recipe to try !

* 8 boneless, skinless chicken breasts (see note)
* salt and pepper to taste
* Box of Bisquick
* Milk
* Flour
* 1/2 cup Milk
* 2 or 3 tsp. butter

Place chicken breasts in a large soup pot and cover with water (fill the pot about half full). Add salt and pepper to taste.
Cook over medium-high heat until chicken is done. Remove chicken and cut into bite sized pieces.
Place chicken pieces back in broth. Simmer chicken and broth on low while making dumplings.
Using the Bisquick and milk, prepare as much dumpling mix as you want (as many as your pot will hold) according to package instructions.
Coat your hands with flour, sprinkle a little flour on top of the dumpling mix, and roll dumplings into 1 inch balls.
Add a little more flour when dumpling mix begins to get too sticky to roll. When you're almost finished rolling the dumplings, turn up the heat under the chicken and broth and bring to a slow boil.
Drop dumplings into boiling broth. Make sure they submerge. They'll pop back up, but you need to make sure they get totally wet.
Once all dumplings are in the broth, add 1/2 cup milk and 2 or 3 teaspoons butter and poke all the dumplings down again. Do not stir before the dumplings are cooked, because it will tear them up. Simmer for about 10-15 minutes, stirring occasionally but gently (if all dumplings appear to be cooked) to make sure chicken doesn't stick to bottom of pot.
The chicken and dumpling recipe is ready to serve...enjoy !