• In a large pot, boil whole chicken, onion, celery, salt, pepper, garlic powder, and bay leaves in water for an hour or until the chicken is tender and fully cooked. As it cooks, add additional water as needed to keep a full pot and the chicken covered.
• Remove chicken and bay leaves from pot. Debone chicken and shred. Add the cream of celery soup to the broth. Whisk the cornstarch with 1/2 cup warm broth and then add it to the pot to thicken it. Add the shredded chicken back into the pot. Now is the time to add the dumplings. Simmer until dumplings are soft. Serve hot!

To make the dumplings:

• When the chicken is almost done cooking, you can go ahead and make the dumplings.
• Mix the flour and salt together in a mixing bowl and mound it up. Slowly pour the ice water over the top of the flour and use your fingers to work the dough from center. Keep adding the water and working the dough together until it’s all mixed. The dough will seem tough and firm but work it together good and roll it out on a floured surface to about 1/8” thickness.
• Let the dough sit for a little and then cut into 1”x2” strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the simmering broth. Give the pot a good stir every now and then to keep the dumplings from sticking to the bottom.