• Remove as much skin as possible from the chicken. Place raw chicken in a large stockpot and cover with a minimum of 2" water. Add a large quartered onion and 2-3 celery stalks. Cover and boil for one hour.
• Remove some of the cooked onions and celery. Strain the broth and set the chicken aside for deboning.
• Return the strained broth to the stockpot, add all seasonings and cream soups, return to a low boil.

  Puree the cooked celery and onions and add to broth.
• After broth has cooked 30 minutes, add deboned chicken meat and continue to cook on a low boil for an additional 15 minutes.
• Bring broth to a hard boil and slowly drop in dumplings one at a time (see instructions below).

  NOTE: Dropping too quick will result in clumps of dough. The temperature of the broth will drop as you add dumplings, add them slowly to keep a boil going.
• Cook on a slow boil for an additional 30 minutes or until dough has firmed and no longer "doughy". Stir frequently to prevent dumplings from sticking but stir gently as to not break up dumplings before fully cooked. NOTE: The dumplings will drop in the broth as they cook.

Dumplings Instructions

• In a large mixing bowl, combine all dry ingredients and whip in softened butter until well incorporated.
• Combine water and milk then slowly pour into dry ingredients. Using a dough hook, combine until dough is formed and pulls away from the walls of mixing bowl.

  This can be done by hand, just mix until dough is not longer 'wet'.
• Cut dough in ½ for easier handling. Roll dough on a well floured pastry sheet (or wax paper) to a thickness of ¼".
• Using a pastry cutter, pizza cutter, or knife - cut strips of dough roughly 1" x 2".
• Dust a sheet pan with flour and place dumplings without touching. Layer with wax paper and continue to keep a light dusting of flour between layers and on dumplings. (This flour will help thicken broth).
• Place cut dumplings in freezer for at least 30 minutes or until ready to add to broth.