Submitted by Annie Ruby’s Cafe
- Small whole chicken, or 3–4 chicken breasts
- 1 bay leaf
- 1 tsp salt
- 1⁄2 tsp pepper
- 1 tsp poultry seasoning
- 1 small yellow onion, diced
- 1⁄2 stick, plus 2 Tbsp, butter
- 4 large carrots, peeled and sliced round
- 3 celery stalks, diced
- Salt and pepper to taste
- 1⁄4 C all-purpose flour
- 32 oz chicken broth
- 15 oz can cream of chicken soup
- 1–2 C whole milk
- 1 C self rising flour
- 1⁄2–3⁄4 C heavy cream
To large pot add chicken and water to cover, with bay leaf, salt, pepper and poultry seasoning, plus 1 Tbsp diced onion. Bring to boil, then simmer for about 1 1⁄2 hours (30–40 minutes for breasts). Remove from heat; strain liquid and save. Shred meat with fork and set aside.
In another large pot, melt 2 Tbsp butter on medium heat; add carrots, celery and onion; saute 5-8 minutes, stirring occasionally. Add dash of salt and pepper. Keep warm.
In small pan over medium heat, melt 1⁄2 stick butter; whisk in 1⁄4 cup flour to make a roux, about 3 minutes. Whisk in 2 cups leftover broth (or from container). Stir constantly; once smooth, pour over vegetables. Add remaining broth and 1 cup milk, or more to thin. Stir well and bring to light boil. Turn to simmer; add chicken soup, mix well and cook 15–20 minutes.
Mix 1 cup flour and cream in a bowl with a fork, until dough comes together. Add teaspoon of cold water if dry. Knead lightly; turn dough out onto well-floured surface. Roll out to 1⁄4-inch thick. Using knife, cut roughly to approximately 2×2-inch squares. Drop 10 dumplings at a time into the pot; stir and cook for 1–2 minutes. Do this until all dumplings are added.
To large bowl, add shredded chicken, then ladle soup mixture over.