Start by placing the whole chicken, drumsticks, and 3 quarts of water into a large pot. This will be your flavor base. Now add the celery, carrots, onion, garlic, thyme, bay leaves, peppercorns, and kosher salt. Bring it to a boil over medium-high heat. Once boiling, lower the heat and let it simmer for at least an hour. This simmering time allows the flavors to develop, creating a rich, aromatic broth.

After an hour, use tongs to remove the chicken from the pot. Let it cool for a few minutes. Once cool enough to handle, shred the meat, discarding the skin and bones. Set the shredded chicken aside.

Now, strain the broth through a fine mesh sieve to remove the solids. You’re left with a clear, flavorful broth that will serve as the base for your dumplings. Return the strained broth to the pot and keep it warm on low heat.

In a bowl, combine the flour, baking soda, sea salt, and smoked paprika. Mix it well to distribute the ingredients evenly. In another bowl, cut in the vegetable shortening until the mixture resembles coarse crumbs. Stir in the buttermilk and Dijon mustard until just combined. Be careful not to overmix; you want the dough to be light and fluffy.

Increase the heat of your broth to a gentle boil. Using a spoon, drop tablespoons of the dumpling dough into the broth. Let them cook uncovered for about 15 minutes. Resist the urge to lift the lid, as the steam helps the dumplings rise perfectly.

After the dumplings have cooked, add the shredded chicken back into the pot. Stir in the heavy cream to enrich the broth. Let everything simmer for an additional five minutes. Now, your kitchen should be filled with the enticing fragrance of chicken and dumplings.

Serve hot, garnished with fresh thyme if desired. Enjoy every savory bite. Intrigued yet?