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1
Add 10 quarts water to large pot.
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2
Add whole chicken to pot.
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3
Add salt and pepper to pot.
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4
Add two stalks of celery sliced into large sections to pot.
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5
Add two carrots sliced in half to pot.
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6
Add 1/2 of the onion in large slices to the pot.
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7
Bring to a boil and let simmer for 45 minutes.
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8
Remove chicken from pot and let chicken cool.
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9
Add chicken base to pot and let simmer for about 10 minutes.
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10
Season the mixture with additional salt, pepper, and chicken base until to desired taste.
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11
Return the mixture in the pot to a boil and add the Mary Bs Open Kettle Dumplings to the mixture one strip at a time; it works best if you tear each strip into three pieces.
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12
Stir frequently to make sure that the dumplings stay separated in the mixture.
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13
After you finish adding all the dumplings to the mixture, reduce heat and simmer for 25 minutes.
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14
After chicken has cooled, pull the meat off the bones.
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15
Shred the chicken meat into bite size chunks or strips.
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16
Set meat aside.
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17
Add the chicken and the remaining chopped celery, chopped carrots, and chopped onion to the mixture and let simmer for 20 minutes.
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18
Add whipped cream to mixture and stir.
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19
Let simmer 10 minutes, and then serve.
