Ingredients
1 stewing chicken (about 5 pounds), cut up10 cups water1 large onion, chopped2 medium carrots, sliced3 celery ribs, chopped4 garlic cloves, minced1 teaspoon salt1/4 cup butter6 tablespoons all-purpose flour1/8 teaspoon paprika1/8 teaspoon pepper1/2 cup half-and-half creamDUMPLINGS:2 cups all-purpose flour4 teaspoons baking powder4 teaspoons sugar1 teaspoon salt2 large eggs, room temperature1/2 cup buttermilk1/4 cup butter, melted
Preparation
In a stockpot or Dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables.
In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.
For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.
Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.
