World's Best Chicken and Dumplings

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.

• Ready In: 2 hrs 45 mins
• 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 1/2ounce) 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

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).