Southern Chicken and Dumplings (with rolled dumplings)

By á-25070

Just the way Grandma used to make!

Ingredients

• 1 large cut-up chicken plus two large chicken breasts
• 4 cups of your favorite chicken stock
• Water to cover chicken in pot
• 4 celery stalks
• 4 bay leaves
• 1/2 large onion
• 2 teaspoons of salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional)
• 1 teaspoon poultry seasoning
• 1 can cream of chicken soup
• 1 can cream of celery soup
• Dumplings
• 2 cups all purpose flour
• 3/4 cup of ice cold water
• 1 teaspoon salt
• Extra flour for rolling surface

Details

Cooking time 90mins

Preparation

Step 1

In a large boiler or stock pot, add chicken stock, two celery stalks cut in half, the half onion, bay leaves, salt and pepper and poultry seasoning. Bring to a boil. Add chicken and if needed, just enough water to cover the chicken. Cook on low boil for one hour, or until chicken starts to separate from the bone. Remove chicken and let cool. Remove the celery peices, onion and bay leaves from the stock. To the stock add one cup of 1/4 inch chopped celery and the two cans of soup. Let simmer. Shred the chicken into pieces and set aside.

Tot make the dumplings mix the flour and salt and slowly add cold water to mixture. Using floured hands, form mixcture into a firm ball (add water or flour if needed). Flour a large cutting board or wood surface. Using floured rolling pin, roll out the dough to 1/8 inch thickness (you may have to sprinkle dough with flour as you roll it out). Trim the top and sides to make a large square section. Cut the dough into 1 inch strips, then cut into 2 1/2 inch pieces. Drop the pieces into the stock at a low boil.

Add the chicken back into the pot and cook approximately 15 minutes. At this point add additional salt and pepper to taste, along with the cayenne pepper, if desired.