Chicken & Dumplings

Place chicken, celery, onion, bay leaves, bouillon, carrots and seasonings in a pot of water and boil for 30-45 until meat falls of the bones, remove skin and bones along with bay leaves. Shred chicken with two forks and return the chicken to pot. Prepare dumplings at this point and set aside. Add cream of soup and continue to boil. If desired, you may thicken the stock a little by mixing 2 tsp of corn starch with 1/4 C of water stir and add to the pot. Drop dumplings into boiling stock. Never mix dumplings. Shake the pot gently in a circular motion to submerge dumpling in stock. cook for a few minutes more, until dumplings done. Do not overcook.

Dumplings

2 C all-purpose flour mixed with tsp of salt

3/4 C of ice water

2 teaspoons of fresh parsley chopped

Put flour salt and parsley, in a mixing bowl. Beginning in center of flour, dribble small amounts of water. Work mixture with fingers from center of bowl and work your way to sides of bowl, incorporate small amounts of water until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount flour onto dough board and rolling pin. Roll out dough working from center. Dough will be firm. Roll to a 1/4 quarter inch thickness. Let it air dry for a while for a minute or two while you return your attention to the boiling pot at to point at which you add the canned soup chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time. Hold strip over pot pull it in half, and drop into the boiling stock Remember never stir the dumplings.