Chicken N Rolled Dumplings - chicken

Method

• Wash whole chicken.
• Place in kettle of cold water with one or two whole onions and 1 tsp of Creole seasonings.
• Bring to a boil, lower heat and simmer until tender and done.
• Remove chicken to plate.
• Remove onions.
• Turn heat to medium.
• Whisk in two cans of cream of celery soup or one can of cream of celery and one can cream of chicken.
• Heat; whisk in until smooth.
• Add 2 cups water and bring to a soft boil.
• Drop dumpling strips in (I usually cut them in half).
• Stir to keep from sticking.
• Add carrots and one chopped onion.
• Turn heat to low, cover and simmer for 45 minutes.
• Stir often so that dumplings don't stick to pot.
• Remove chicken from bone.
• When dumplings are done, stir in chicken.
• Add frozen peas and heat through, about 8 minutes.
• Adjust seasonings and serve hot.