CHICKEN AND DUMPLINGS
Put the cut up chicken breasts, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot.
Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until cooked thoroughly, about 40 minutes. . Keep warm over low heat.
To make the dumplings: Mix the flours (all-purpose and whole wheat) 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 sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
Sprinkle some 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 Campbell's Healthy Request cream of chicken 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.
Paula's Tip for Gettin' Thicker Gravy: 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.
Recipe inspired by Paula Deen’s Chicken & Dumplings, found on www.foodnetwork.com .