Chicken and Dumpling Stew

Ingredients:

Chicken:

• 1 chicken (1.6 kg), cut into 8 pieces
• 1 can (300 g) of concentrated celery soup or chicken soup
• 3 chopped celery stalks
• 1 large onion, chopped
• 2 bay leaves
• 2 cubes of chicken concentrate
• 1 tsp. homemade seasoning, see recipe below

Dumplings:

• 2 cups premium wheat flour
• 1 teaspoon of salt
• Ice water

Homemade seasoning:

• 1 tbsp. salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Preparation:

1. Start by preparing the chicken: Place the chicken, celery, onion, bay leaves, chicken stock, and homemade seasoning in a large saucepan. Add 4 quarts of water and bring to a boil over medium heat. Simmer the chicken until tender and the juices run clear, about 40 minutes.
   
   Remove the chicken from the pan, and when it's cool enough to avoid burning your hands, remove the skin and separate the meat from the bones. Return the chicken to the pan and keep warm over low heat.
2. To prepare dumplings: In a bowl, combine the flour and salt and form a mound. Pour a little ice water into the center of the mound. Using your fingers, gradually add about 3/4 cup of ice water, working from the center outward. Knead the dough and form it into a ball.
   
   Sprinkle a clean work surface with plenty of flour. Roll out the dough (it will be firm), starting from the center, to a thickness of 0.3 cm. Let the dough rest for a few minutes.
3. Meanwhile, pour the canned celery soup into the pot with the chicken and bring to a simmer over medium-low heat. Culinary advice: If the soup is too thin, you can thicken it. Before adding the dumplings, simply combine 2 tablespoons of cornstarch and 1/4 cup of water and stir into the soup.
   
   Next, cut the dough into 2.5 cm pieces. Fold the dough piece in half and drop it into the boiling soup. Repeat with the remaining pieces. Do not stir the chicken when adding the dumplings. Gently swirl the pan around itself to allow the dumplings to sink and cook through. Cook until the dumplings float to the top, 3-4 minutes.
   
   When serving, pour the soup into warm deep bowls and top with chicken pieces and dumplings.
   
   Homemade seasoning: Combine all ingredients and store in an airtight container for up to 6 months. Yield: 1.5 cups.