Chicken And Dumplings

• 1 pound Chicken Breasts
• 2 stalks Celery, Chopped
• 1 whole Onion
• 1 leaf Bay Leaf
• 1/2 teaspoons Garlic Salt
• 1/4 teaspoons Pepper
• 2 quarts Chicken Broth
• 1 cup All-purpose Flour
• 1/2 teaspoons Salt
• 6 Tablespoons Ice Water
• 10-3/4 ounces, weight Cream Of Chicken Soup

1. Place the chicken, celery, onion, bay leaf, garlic salt, pepper, and chicken broth in a large pot. Bring to a simmer over medium heat until done, about 40 minutes. Shred chicken. Keep warm over low heat.
2. To prepare the 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 all of the ice water. Form a ball.
3. Now add the cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.
4. Pull a piece of the dough off and drop 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. Serve warm.

chicken breasts, stalks celery, onion, garlic salt, ubc, chicken broth, allpurpose, salt, water, weight cream

Taken from tastykitchen.com/recipes/soups/chicken-and-dumplings-7/ (may not work)