Ultimate Comfort Food recipe

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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

Nutrition Info

1055.5 calories
carbohydrate: 39.2 g
cholesterol: 308.5 mg
fat: 57.8 g
fiber: 2.3 g
protein: 89.3 g
saturatedFat: 24.2 g
servingSize: -
sodium: 1444.8 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  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.

  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.

  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.

Recipe Yield

6 to 8 servings

Recipe Note

This is the best recipe for chicken and dumplings that I've ever found. It's the ultimate comfort food.

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