World's Best Chicken And Dumplings

Total Time: 2 hrs 45 mins Preparation Time: 45 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 (4 -5 lb) broiler-fryer chickens, halved
• 2 celery ribs, and tops
• 4 carrots, peeled and thinly sliced
• 1 medium onion, diced
• 1 (14 1/2 ounce) can chicken broth
• 1 tablespoon salt
• 1 teaspoon poultry seasoning
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• 1 1/2 cups heavy cream
• 2 tablespoons butter
• 3 quarts water
• 2 tablespoons cornstarch
• 3 cups flour
• 2 chicken bouillon cubes
• 1 tablespoon salt
• 1/4 teaspoon pepper

Recipe

• 1 combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. add enough water to cover chicken.
• 2 bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
• 3 remove chicken and let stand until cool enough to handle.
• 4 remove 1 cup of broth and strain.set aside.
• 5 remove meat from bones and discard skin and bones; add meat back to broth.
• 6 return broth and chicken to simmer.
• 7 in a large mixing bowl, combine reserved broth, 1 tablespoon salt, 1/4 teaspoon pepper, 2 chicken bullion cubes and approximately 3 cups of flour; mix well add enough flour to form stiff dough.
• 8 roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
• 9 drop strips into soup; simmer for 20 minutes, stir occasionally.
• 10 mix corn starch with 2 tablespoons of water and add to soup. add butter and cream, mix well.
• 11 bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).