Directions
- 1In an eight-quart pot, melt half a stick of butter.
- 2Add two large chicken breasts and two leg quarters (skin removed), seasoned all over with Flavor Time Southern seasoning.
- 3Cook the chicken for about four minutes on each side, then flip.
- 4Add one large chopped onion, three ribs of celery, three large diced carrots, half a tablespoon of poultry seasoning, one tablespoon of black pepper, one tablespoon of garlic powder, one tablespoon of dried parsley, one teaspoon of smoked paprika, and 64 ounces of chicken stock.
- 5Give it a good stir around, place the lid on, and bring it up to a simmer for 45 minutes.
- 6After 45 minutes, remove the fully cooked chicken from the pot to debone and shred the chicken breast.
- 7Add two 10 and 1/2 ounce cans of cream of chicken soup to the pot.
- 8Whisk the soup around a little bit to get everything incorporated and then let it simmer for a few more minutes.
- 9While that's simmering, make the dumplings by combining three cups of all-purpose flour, one teaspoon of baking powder, about a teaspoon of Flavor Time seasoning, four tablespoons of melted butter, and about a cup and a half of buttermilk.
- 10Achieve the desired consistency for the dumpling mixture.
- 11Add one pint of heavy cream to the simmering liquid.
- 12Use two spoons to drop the dumpling mixture into the pot.
- 13After the dumplings have been boiling for about 10 minutes on a medium heat, add back in the shredded chicken.
- 14Push the chicken down into the liquid without really stirring it.
- 15Let it simmer for about seven or eight more minutes.
Ingredients
- 0.5 stick butter
- 2 large chicken breasts
- 2 leg quarters, skin removed
- Flavor Time Southern seasoning
- 1 large onion chopped
- 3 ribs of celery
- 3 large carrots diced
- 0.5 tbsp poultry seasoning
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 1 tbsp dried parsley
- 1 tsp smoked paprika
- 64 ounces chicken stock
- 2 10.5 ounce cans cream of chicken soup
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp Flavor Time seasoning
- 4 tbsp melted butter
- 1.5 cup buttermilk
- 1 pint heavy cream
Equipment
eight-quart potlidwhiskspoons
Tips
- Do not really stir when adding chicken back in, just push it down.
- Use two spoons to drop dumpling mixture into the pot.
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