Chicken & Dumplings
1 (2 1/2-pound) chicken, cut into 8 pieces
2 ribs celery, chopped
1 large onion, chopped
2 chicken bouillon cubes
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the 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 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.