Ultimate Comfort Food recipe

6 servings

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

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.