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SOUP RECIPE: Chicken Soup With Dumplings

1-large hen (about 5-7 lbs)
Salt to taste (for stock)
Freshly ground black pepper to taste
3-cups chopped onions
1 1/2-cups chopped carrots
1 1/2-cups chopped celery
2-jalapenos, chopped
6-cloves of garlic, peeled
3-bay leafs
4-sprigs of fresh thyme
2-cups all-purpose flour
4-tsp baking powder
1-tsp salt
4-tbsp cold butter
1/2-cup of milk
1/2-cup heavy cream
1/2-cup chopped green onions, green part only
2-tbsp finely chopped parsley leaves

Rinse the hen under cold water and pat dry
Season the hen with salt and pepper
Place the hen in a large stockpot
Add the onions, carrots, celery, jalapenos, garlic, bay leaves and thyme to pot
Add enough water to cover hen (1 gallon)
Season with salt and lots of black pepper
Bring the liquid to a boil, and then reduce to a simmer
Simmer the liquid for about 2 hours until the chicken falls off the bones
Skim the scum off the stock every 30 minutes
Remove from heat and let cool for about 20 minutes
Strain the stock through a fine mesh strainer, reserving the stock, hen, and 1-cup of the vegetables
Place the stock in a smaller stockpot and bring the liquid to a simmer
Remove the meat from the hen, discarding the skin and bones
Tear the meat into smaller pieces
In a mixing bowl, combine the flour, baking powder and salt together
Cut in the butter
Using a fork, mash the reserved cooked vegetables
Stir the mashed vegetables and milk into the flour mixture
Stir to incorporate completely
Lightly dust the surface with flour
Turn the dough mixture out onto the floured surface
Dust the top of the dough with flour
Lightly press the dough out very thin (about1/8")
Using a sharp knife, cut the dough into strips 2" long and 1" wide
Add the cream to the simmered liquid
Add the dumplings to the simmering liquid
Cook the mixture, stirring occasionally for about 30 minutes
Stir in the green onions and parsley
Serve warm

Strain the stock to make sure there are no bones, and return all but 1-cup of vegetables to the pot