Southern Chicken and Dumplings

Ingredients

• 4 tbsp Butter (Half a stick)
• 2 Large chicken breasts (Seasoned all over; skin removed if applicable)
• 2 Chicken leg quarters (Skin removed and seasoned all over)
• Flavor Time Southern seasoning (For seasoning the chicken; amount not specified)
• 1 Large onion (Chopped)
• 3 Celery ribs
• 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 oz Chicken stock
• 2 cans Canned cream of chicken soup (Each can is 10.5 oz)
• 3 cups All-purpose flour (For the dumplings)
• 1 tsp Baking powder (For the dumplings)
• 1 tsp Flavor Time Southern seasoning (For the dumpling mixture; the transcript says about a teaspoon)
• 4 tbsp Butter (Melted; for the dumplings)
• 1.5 cups Buttermilk (About 1½ cups, or enough to reach the described dumpling consistency)
• 1 pint Heavy cream (Added to the simmering chicken mixture)

Steps

1. 1

   Season the chicken breasts and skinless leg quarters all over with Flavor Time Southern seasoning.

2. 2

   Melt the butter in an 8-quart pot over medium heat. Add the seasoned chicken and cook for about 4 minutes on each side, turning once so both sides are browned.

3. 3

   Add the chopped onion, celery ribs, and diced carrots to the pot.

4. 4

   Add the poultry seasoning, black pepper, garlic powder, dried parsley, and smoked paprika.

5. 5

   Pour in the chicken stock and stir well to combine the ingredients.

6. 6

   Cover the pot, bring the mixture to a simmer, and simmer for 45 minutes, until the chicken is fully cooked.

7. 7

   Remove the cooked chicken from the pot. Debone the leg quarters and shred the chicken breasts, keeping the shredded chicken aside temporarily.

8. 8

   Add the two cans of cream of chicken soup to the pot and whisk until incorporated. Let the mixture simmer for a few more minutes.

9. 9

   While the soup mixture simmers, combine the flour, baking powder, about 1 teaspoon of Flavor Time Southern seasoning, melted butter, and buttermilk in a bowl. Mix until the dumpling mixture reaches the consistency shown in the source.

10. 10

    Pour the pint of heavy cream into the simmering chicken mixture and stir to incorporate it.

11. 11

    Use two spoons to scoop portions of the dumpling mixture with one spoon and push each portion into the simmering pot with the other spoon.

12. 12

    Cook the dumplings at medium heat for about 10 minutes.

13. 13

    Add the shredded chicken back to the pot. Do not vigorously stir; gently push the chicken down into the broth and dumplings.

14. 14

    Let the chicken and dumplings simmer for about 7 to 8 more minutes, then serve.

Notes

The transcript does not specify the exact amount of Southern seasoning used on the chicken or the precise dumpling consistency beyond the visual reference. It also does not provide an exact serving size or detailed storage instructions.

Nutrition per serving

• main
• American
• Southern
• comfort food
• chicken
• dumplings
• one-pot
• simmered