Ultimate Comfort Food Recipe

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.