Place chicken, celery, onion, bay leaves, bouillon cubes, and house seasoning in a large pot. Cover with 4 quarts of water and bring to a simmer over medium heat. Cook for about 40 minutes until chicken is tender and thigh juices run clear.

Remove chicken from the pot and cool slightly. Discard skin and bones, then shred the meat and return it to the pot. Keep the pot on low heat.

In a mixing bowl, combine flour and salt. Gradually drizzle in ice water while mixing with fingers until a cohesive dough forms.

Add the condensed soup to the pot and maintain a gentle simmer. Roll the dough on a floured surface to about 1/8-inch thickness, then cut into 1-inch pieces. Tear each piece in half and drop into the simmering broth.

Gently move the pot in a circular motion to submerge dumplings. Do not stir. Cook for 3-4 minutes until dumplings float and are no longer doughy. If broth is too thin, whisk cornstarch with water and stir into the pot to thicken.