In a large stock pot, add enough water to generously cover the chicken pieces. Add the salt. Bring to a boil and cook until chicken is tender, about 15 to 20 minutes.

Remove from the pot and let the chicken cool and then cut or shred into bite size pieces.

Reserve the broth for later.

Return the shredded chicken to the pot along with 6 cups of the chicken stock. Add the butter, cream and black pepper to the broth and stir. Add the carrots and celery. Cook over medium heat, stirring occasionally, for about 10 minutes or until the carrots are tender.

Stir in the chicken. Cover and cook over for about 30 minutes, stirring occasionally.

Meanwhile, in a mixing bowl, add the flour, sugar, salt and baking powder. Mix well.

With a pastry cutter or fork, cut the butter into the flour mixture until the butter chunks break down slightly. There should be chunks of butter left in it.

In a small bowl combine the egg, buttermilk and vinegar. Stir into the flour mixture just until combined. The dough will be a little sticky. You should be able to see the butter pieces in the dough.

Turn the dough out onto a generously floured surface. Flour your hands and knead the dough 10 to 15 times. If the dough is still tacky, knead in a little more flour to form a soft dough. Then pinch off small bite size pieces of the dough and drop into the broth.

Let the dumplings cook for 6 to 8 minutes over medium heat, stirring occasionally. Dissolve the cornstarch into the cold water and mix well, then add to the soup and stir well until it thickens.

Let the dumplings cook for about 5 minutes, stirring occasionally.