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| Category: | | Soups & Stews | | Style: | | American | | Servings: | | 4 to 6 servings |
Description:
A type of Chicken Stew
Ingredients:
Chicken Stew:
1 (2 1/2-pound) chicken, cut into 8 pieces
3 sticks celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
1 tbsp chopped garlic
1 pinch each salt, pepper
Dumplings:
2 cups all-purpose flour
1 teaspoon salt
Ice water
Directions:
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. Add soup to stew and allow to thicken.
Prepare 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 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 sit for 10 minutes.
Cut the dough into 1-inch pieces. Tear 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.
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