World'S Best Chicken And Dumplings

• 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 1/2 ounce) 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

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).

celery, carrots, onion, chicken broth, salt, poultry seasoning, garlic, black pepper, heavy cream, butter, water, cornstarch, dumplings, flour, chicken bouillon cubes, salt, pepper

Taken from www.food.com/recipe/worlds-best-chicken-and-dumplings-314479 (may not work)