Chicken and Dumplings

Place the chicken, celery, onion, bay leaf, garlic salt, pepper, and chicken broth in a large pot. Bring to a simmer over medium heat until done, about 40 minutes. Shred chicken. Keep warm over low heat.

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 sides of the bowl, gradually incorporate all of the ice water. Form a ball.

Now add the cream of chicken soup to the pot with the chicken and simmer gently over medium-low heat.

Pull a piece of the dough off and drop 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. Serve warm.