Southern-Style Chicken and Dumplings

This is an unusual dish for the Filipino used to chicken macaroni soup, lugaw, or even soupy sotanghon on those down days when only mama’s chicken soup will work. But give it a try—this creamy home-cooked soup-casserole will surely be a new family favorite.

Serves 5  Prep Time 15 minutes  Cooking Time 55 minutes

For the chicken
1 chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
4 quarts water
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

For the dumplings
2 cups all-purpose flour
1 teaspoon salt
ice water
extra flour for dusting and rolling

1  To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and the seasonings (salt, pepper, garlic powder) in a large pot. Add water and bring to a simmer over medium heat. Simmer the chicken until tender and the thigh juices run clear, about 40 minutes.

2  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.

3  To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. 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.

4  Dust a good amount of flour onto a clean work surface. From the center, roll out the dough (it will be firm) to 1/2-inch-thick. Let the dough relax for several minutes.

5  Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

6  Cut the dough into 1-inch pieces. Pull each into two 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.

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

Tip: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Photography by David Hanson │ Food Styling by Carina Guevara │ Prop Styling by Becky Kho

• cecilia Jul 19 2010 @ 11:31pm Report Abuse

     

  we're definitely fan of chicken soups be it a chicken wanton soup or chicken sopas and this one is definitely worth trying out
• bluegirl Jul 31 2009 @ 10:14am Report Abuse

     

  parang this is perfect during rainy days :)
• Jonathan Jul 30 2009 @ 01:50pm Report Abuse

     

  nice recipe