Classic Chicken and Dumplings

Recipe courtesy of Pam's Midwest Kitchen Korner
Slightly Adapted Paul Deen recipe


4 quarts water

1 (2½ pounds) roasting chicken

3 celery ribs, chopped

1 large onion, chopped

2 bay leaves

2 chicken bouillon cubes

1 (10¾ ounces) can condensed cream of chicken (or celery) soup

1 teaspoon each salt and seasoned pepper, garlic powder

For the dumplings (My way):

2 cups flour

4 teaspoons baking powder

1 teaspoon salt

1 teaspoon butter

½ cup milk


To prepare the chicken:  

In a large pot, combine chicken, celery, onion, bay leaves, bouillon cubes, seasoning and 16 cups water.

Bring to a simmer over medium heat, cook until chicken is tender and the thigh juices run clear when pierced with a knife, about 40 minutes.

Remove chicken from pot and discard the leaves. When the chicken is cool enough to handle, pick the meat off the bones, discarding bones and skin.

Add the canned soup to the pot and stir well.

Return the chicken meat to the pot and bring to a boil just before adding dumplings to cook.

To make the dumplings:

Sift together flour, baking powder and salt in a medium-size bowl.

Cut in butter until crumbly, stir in milk to make a soft dough.

Drop by spoonfuls into boiling stew.

Cook, uncovered, for 10 minutes and then cover the pan tightly and cook for 10 minutes longer.

Stir a few times to keep the stew from scorching.

This recipe makes about a dozen dumplings, depending on size.

Return the chicken meat to the pot and bring to a boil.

To serve, ladle the chicken, gravy and dumplings into warm bowls.