Southern Style Chicken and Dumplings
Serving Size / Yield
- 4 qts. water
- 1 2 lb. chicken, cut into 8 pieces
- 2 C. celery, chopped
- 1 lg. onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 tsp. garlic powder
- 2 tsp. salt
- 1 tsp. pepper
- 1 10-oz. can condensed cream of celery soup
- 1 can refrigerated buttermilk biscuits, separated and quartered
Place the chicken, celery, onion, bay leaves, bouillon, and seasonings into a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat.
Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. 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, and add dumplings. Lower heat and cook for about 20 more minutes or until biscuits are no longer doughy.