1In an eight-quart pot, melt half a stick of butter.
2In an eight-quart pot, melt half a stick of butter.
3In an eight-quart pot, melt half a stick of butter.
4Add two large chicken breasts and two leg quarters (skin removed), seasoned all over with Flavor Time Southern seasoning.
5Add two large chicken breasts and two leg quarters (skin removed), seasoned all over with Flavor Time Southern seasoning.
6Add two large chicken breasts and two leg quarters (skin removed), seasoned all over with Flavor Time Southern seasoning.
7Cook the chicken for about four minutes on each side, then flip.
8Cook the chicken for about four minutes on each side, then flip.
9Cook the chicken for about four minutes on each side, then flip.
10Add 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.
11Add 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.
12Add 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.
13Give it a good stir around, place the lid on, and bring it up to a simmer for 45 minutes.
14Give it a good stir around, place the lid on, and bring it up to a simmer for 45 minutes.
15Give it a good stir around, place the lid on, and bring it up to a simmer for 45 minutes.
16After 45 minutes, remove the fully cooked chicken from the pot to debone and shred the chicken breast.
17After 45 minutes, remove the fully cooked chicken from the pot to debone and shred the chicken breast.
18After 45 minutes, remove the fully cooked chicken from the pot to debone and shred the chicken breast.
19Add two 10 and 1/2 ounce cans of cream of chicken soup to the pot.
20Add two 10 and 1/2 ounce cans of cream of chicken soup to the pot.
21Add two 10 and 1/2 ounce cans of cream of chicken soup to the pot.
22Whisk the soup around a little bit to get everything incorporated and then let it simmer for a few more minutes.
23Whisk the soup around a little bit to get everything incorporated and then let it simmer for a few more minutes.
24Whisk the soup around a little bit to get everything incorporated and then let it simmer for a few more minutes.
25While 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.
26While 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.
27While 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.
28Achieve the desired consistency for the dumpling mixture.
29Achieve the desired consistency for the dumpling mixture.
30Achieve the desired consistency for the dumpling mixture.
31Add one pint of heavy cream to the simmering liquid.
32Add one pint of heavy cream to the simmering liquid.
33Add one pint of heavy cream to the simmering liquid.
34Use two spoons to drop the dumpling mixture into the pot.
35Use two spoons to drop the dumpling mixture into the pot.
36Use two spoons to drop the dumpling mixture into the pot.
37After the dumplings have been boiling for about 10 minutes on a medium heat, add back in the shredded chicken.
38After the dumplings have been boiling for about 10 minutes on a medium heat, add back in the shredded chicken.
39After the dumplings have been boiling for about 10 minutes on a medium heat, add back in the shredded chicken.
40Push the chicken down into the liquid without really stirring it.
41Push the chicken down into the liquid without really stirring it.
42Push the chicken down into the liquid without really stirring it.
43Let it simmer for about seven or eight more minutes.
44Let it simmer for about seven or eight more minutes.
45Let it simmer for about seven or eight more minutes.
Ingredients
0.5 stick butter
0.5 stick butter
0.5 stick butter
2 large chicken breasts
2 large chicken breasts
2 large chicken breasts
2 leg quarters, skin removed
2 leg quarters, skin removed
2 leg quarters, skin removed
Flavor Time Southern seasoning
Flavor Time Southern seasoning
Flavor Time Southern seasoning
1 large onion chopped
1 large onion chopped
1 large onion chopped
3 ribs of celery
3 ribs of celery
3 ribs of celery
3 large carrots diced
3 large carrots diced
3 large carrots diced
0.5 tbsp poultry seasoning
0.5 tbsp poultry seasoning
0.5 tbsp poultry seasoning
1 tbsp black pepper
1 tbsp black pepper
1 tbsp black pepper
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp garlic powder
1 tbsp dried parsley
1 tbsp dried parsley
1 tbsp dried parsley
1 tsp smoked paprika
1 tsp smoked paprika
1 tsp smoked paprika
64 ounces chicken stock
64 ounces chicken stock
64 ounces chicken stock
2 10.5 ounce cans cream of chicken soup
2 10.5 ounce cans cream of chicken soup
2 10.5 ounce cans cream of chicken soup
3 cups all-purpose flour
3 cups all-purpose flour
3 cups all-purpose flour
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
1 tsp Flavor Time seasoning
1 tsp Flavor Time seasoning
1 tsp Flavor Time seasoning
4 tbsp melted butter
4 tbsp melted butter
4 tbsp melted butter
1.5 cup buttermilk
1.5 cup buttermilk
1.5 cup buttermilk
1 pint heavy cream
1 pint heavy cream
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.