Ultimate Comfort Food Recipe

Ingredients
<br>- 4 pounds whole chicken cut up
<br>- 1  whole dried red chili pepper, seeded and diced
<br>- 2  carrots, chopped
<br>- 2 stalks celery, chopped
<br>- 2  onions, chopped
<br>- 1  bay leaves
<br>- 3 cloves garlic, minced
<br>- 4 (14.5 ounce) cans chicken broth
<br>- 1 cup heavy cream
<br>- ¼ cup cornstarch
<br>- ½ cup water
<br>- 2 cups self-rising flour
<br>- 1 cup heavy cream
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: 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.
<br>step 4: 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.
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Ingredients
- 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
- ¼ cup cornstarch
- ½ cup water
- 2 cups self-rising flour
- 1 cup heavy cream

Directions
step 1: 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.
step 2: 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.
step 3: 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.
step 4: 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.

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