| 1 (2 1/2 lbs) Chicken | 1/2 tsp Salt |
| 3 Ribs Celery, chopped | 1/2 tsp Garlic Powder |
| 1 Large Onion, chopped | 1/4 tsp Pepper |
| 2 Bay Leaves | 1 (10.5oz) Can Cream of Mushroom |
| 2 Tbsp Better than Bouillon | 6-8 Quarts Water |
Place chicken, celery, onion, bay leaves, bouillon, and spices in a large pot. Add water until chicken is covered. Bring to a boil and simmer over medium heat until chicken is cooked through (about 40 minutes). Remove chicken from the pot and allow to cool. Seperate chicken meat from skin and bones, return meat to the pot, add cream soup and return to a boil.
While chicken is cooking, prepare dumplings.
Dumplings:
| 1/2 Cup Milk | 3 Cups Flour, divided |
| 1/2 Cup Water |
In a medium mixing bowl combine milk, water and 2 cups of flour. Mix well until dough leaves the sides of the bowl. Using your fingers knead the dough and form it into a ball. Place the remainnig flour on a clean counter top and place the dough on the flour. Continue to knead until dough is no longer sticky. Let dough rest until chicken is back in the pot and liquid is boiling.
Seperate dough into small balls (about 1/2 inch in diameter). Drop dough into boiling soup and allow to cook for 5 minutes. Do not stir after adding the dumplings.
