This is another recipe from Paula Deen's Best Dishes 2010 magazine. This was another yummy recipe. I was going to make something else for dinner tonight, but Jimmy asked to make this instead. I loved the dumplings! I will definitely make this again. And, use the dumpling recipe, too.
Easy Chicken 'n' Dumplings
1 to 1 1/2 lbs boneless skinless chicken breasts, cut into bite size pieces
3 stalks celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes or 2 tsp chicken granules
1 tsp House Seasoning
1 quart water
1 (10 3/4 oz) can cream of celery or cream of chicken soup
Dumplings (recipe follows)
In a large Dutch oven, combine chicken, celery, onion, bay leaves, bouillon cubes, House Seasoning, and 1 quart water. Bring to a boil over medium-high heat; reduce heat, and simmer for 10-12 minutes or until chicken is done.
Stir in cream soup until blended, and bring to a boil over medium high heat. Reduce heat, and simmer; drop in Rolled Dumplings, one at a time, into simmering soup, and cook 6-8 minutes or until dumplings are tender and float to the top. (Do not stir mixture while dumplings cook).
Remove and discard bay leaves.
2 cups all-purpose flour
1 tsp salt
3/4 cup ice water
In a large bowl, combine flour and salt. Sprinkle a small amount of ice water in center of flour.
Work mixture with fingers from center of bowl to sides of bowl, adding small amounts of water as you move to sides of bowl.
Knead dough, and form into a ball. On a floured board, roll dough to 1/8 inch thickness. Dough will be firm. Cut dumplings into 2x1 inch strips.