Southern Chicken & Dumplings

Recipe by mainecooncat
READY IN: 1hr 20mins




  • 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.
  • To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.
  • 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.
  • 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.