Simmer the chicken, onion, carrot, celery, and salt in enough water to cover until chicken is done; 1-1/2 to 2 hours.
Remove the chicken from the broth. When cool enough to handle, remove skin and bones and dice the chicken. Strain the stock and, if necessary, add enough water to make 1 quart.
Melt the butter or chicken fat in a heavy saucepan. Stir in flour mixed with paprika. Add chicken stock gradually, stirring constantly.
Cook for 2 minutes.
Add the chicken, cream, and pepper and season to taste.
2 cups all-purpose flour
1 tsp salt
4 tsps baking powder
1 tbsp shortening
3/4 cup milk
Sift the dry ingredients three times. Blend in the shortening with a pastry blender or fork. Add the milk and mix well. Dip a teaspoon into cold water and then into the dough. Spoon the dumplings on top of the gently bubbling chicken mixture and cover. Cook for 15 minutes without lifting the lid.
Serving Size 1 bowl