Place the chicken in a large soup pot and cover with water.

Add the onion, carrots, celery, garlic, bay leaves, poultry seasoning, salt, pepper, and nutmeg.

Bring to a boil over medium heat, then reduce to a gentle simmer. Cook for about 45 minutes, or until the chicken is very tender.

Remove the chicken from the pot and set aside to cool.

Strain the broth through a fine mesh strainer into a clean stockpot, discarding the solids.

Bring the strained broth to a boil, then lower the heat and reduce it until about 10 cups remain.

In a medium bowl, whisk together the flour, baking powder, salt, and black pepper.

Cut the cold butter into the flour mixture using a pastry blender or fork until it resembles coarse crumbs.

Stir in the reserved 1 cup of cooled chicken broth and mix until the dough forms a ball.

On a heavily floured work surface, roll the dough out to about ¼-inch thickness.

Use a pizza cutter or sharp knife to cut the dough into 1½ to 2-inch squares.

Place the dumplings on a floured plate, dusting the tops generously with flour to prevent sticking.

Bring the finished broth to a rolling boil.

Add the diced onion, celery, and garlic. Reduce to a low boil and cook for 10 minutes.

Return the broth to a rolling boil. Drop the dumplings in one at a time, allowing them to sink before adding more.

Reduce the heat to medium-high, cover with a tight-fitting lid, and let the dumplings cook at a medium boil for about 20 minutes.

Stir in the half-and-half and bring to a low boil. Cook for another 5 minutes.

If the soup is too thin, make a slurry by whisking together 4 tablespoons flour with 4 tablespoons water until smooth. Stir it into the soup a little at a time until the desired thickness is reached. Let cook for 1-2 minutes after adding.

Stir in the chopped cooked chicken and adjust the seasoning with additional salt and pepper as needed.

Ladle the chicken and dumplings into bowls and serve hot. Enjoy!