In a large pot, combine the chicken pieces, chopped celery, chopped onion, bay leaves, bouillon cubes, and house seasoning. Add 4 quarts of water and bring to a simmer over medium heat.

Allow the chicken to simmer until tender and the thigh juices run clear, about 40 minutes.

While the chicken cooks, prepare the dumplings. In a mixing bowl, combine the flour and salt. Starting from the center, gradually drizzle in the ice water, working it through with your fingers until a firm dough forms.

On a well-floured surface, roll the dough to about ⅛-inch thickness. Let it rest for a few minutes.

Once the chicken is cooked, remove it from the pot. Allow it to cool slightly, then remove the skin and bones before returning the meat to the pot.

Add the condensed soup to the broth and maintain a gentle simmer.

If the broth seems too thin, whisk together the cornstarch and water mixture, then stir this slurry into the pot to thicken.

Cut the dumpling dough into 1-inch pieces. Pull each piece in half and drop them into the simmering soup.

Do not stir after adding the dumplings. Instead, gently move the pot in a circular motion to help them cook evenly.

The dumplings will float to the surface when they're done, typically after 3-4 minutes of cooking.

Serve hot in bowls, allowing diners to enjoy the tender chicken, rich broth, and pillowy dumplings together.