Chicken and Dumplings

2 1/2 pound chicken diced
3 celery stalks, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 can cream of celery or cream of chicken soup
1 teaspoon garlic salt
salt and pepper to taste

Dumplings:
2 cups flour
1 teaspoon salt
ice water

Directions: Put chicken, celery, onion, bay leaves, bouillon, and seasonings in a large pot. Add 4 quarts of water. Bring to a simmer over medium heat. Simmer the chicken until it is tender- and juices run clear.- about 40 minutes.
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 side of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8 inch thick. Let the dough relax for several minutes.

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

Cup dough into 1 inch pieces. Pull a piece in half 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, 3-4 minutes.

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

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