World's Best Chicken and Dumplings

Name: World's Best Chicken and Dumplings
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 6 serving(s)
Ingredients: 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

Submitted by MarkG

"This is my Mom's fantastic chicken and dumpling recipe. Of course there are as many C&D recipes as there are Southern mom's, but this sure is good to me and you don't have to cut shortening into the dumplings like others. I encourage anyone who tries it to adjust the thickness and quantity of dumplings to their suiting, This is mine."

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Ready In:: 2hrs 45mins
Ingredients:: 17
Serves:: 6

ingredients

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
dumplings
3 cups flour
2 chicken bouillon cubes
1 tablespoon salt
¹⁄₄ teaspoon pepper

directions

Combine chicken, celery, onions, carrots, salt, pepper, poultry seasoning, broth in large pot. Add enough water to cover chicken.
Bring to a boil; reduce heat; cover and simmer for 1 hour or until chicken is tender.
Remove chicken and let stand until cool enough to handle.
Remove 1 cup of broth and strain.Set aside.
Remove meat from bones and discard skin and bones; add meat back to broth.
Return broth and chicken to simmer.
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.
Roll dough with rolling pin until approximately 1/8 inch thick or desired thickness thickness; cut into strips.
Drop strips into soup; simmer for 20 minutes, stir occasionally.
Mix corn starch with 2 tablespoons of water and add to soup. Add butter and cream, mix well.
Bring to a simmer and then remove from heat; let stand 30 minutes (or as long as you stand to wait).