ultimate comfort food

Ingredients

• Servings: 6
• 4 pounds whole chicken cut up
• 1 whole dried red chili pepper, seeded and diced
• 2 carrots, chopped
• 2 stalks celery, chopped
• 2 onions, chopped
• 1 bay leaves
• 3 cloves garlic, minced
• 4 (14.5 ounce) cans chicken broth
• 1 cup heavy cream
• 1/4 cup cornstarch
• 1/2 cup water
• 2 cups self-rising flour
• 1 cup heavy cream

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 9 hrs 50 mins


• for the stock: in a large pot over high heat, place the chicken parts, chile pepper, carrots, celery, onions, bay leaf, garlic and chicken broth. mix well and bring to a boil. reduce heat to low, cover and simmer for 1 to 2 hours, or until chicken comes off bone easily. cover and refrigerate overnight.
• the next day, skim the fat off the top of the soup and remove the chicken parts. de-bone the chicken and chop the meat into bite size pieces. discard bones and set meat aside. using a slotted spoon, remove and discard the vegetables. return the pot to the stove over high heat and bring to a boil. reduce heat to low for 10 to 15 minutes, add the heavy cream and stir well.
• in a separate small bowl, dissolve the cornstarch in the water and add to the pot. stir until thickened, and make the dumplings while the stock reduces.
• for the dumplings: in a large bowl, combine the flour and the heavy cream, mixing well. roll into balls about 1 1/2 inches in diameter. drop balls carefully into the simmering soup and cook for 7 minutes. then cover soup and cook for 7 more minutes. add the chicken, stir well and allow to heat through.