Southern Chicken and Drop Dumplings
Southern Chicken and Drop Dumplings
Ingredients
For the Chicken and Broth
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cups white potatoes, chopped into 1-inch pieces
- 8 cups water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon Fire & Smoke Society Chicka Licka Garlic & Herb chicken blend
- 1 teaspoon iodized salt
For the Creamy Base
- 2 cans Great Value Condensed Cream of Chicken Soup, 10.5 ounce each
- 1 cup hot chicken broth, from cooking liquid
For the Drop Dumplings
- 6 cups all-purpose flour
- 3 cups milk, plus more as needed
- 1 stick butter, melted
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon Fire & Smoke Society Chicka Licka Garlic & Herb chicken blend
- 1 teaspoon iodized salt
Instructions
- 1
In a large pot (preferably a red pot), combine the chicken, chopped white potatoes, water, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1 tablespoon Fire & Smoke Society Chicka Licka Garlic & Herb chicken blend, and 1 teaspoon iodized salt. Bring the mixture to a rolling boil over medium-high heat, then reduce heat to medium and simmer until the chicken is cooked through and the potatoes are tender, about 20-25 minutes.
⏱️ 25 min
- 2
Carefully remove the cooked chicken from the pot and set aside. Using a chicken shredder or two forks, shred the chicken into bite-sized pieces. Keep the pot with the cooking liquid and potatoes on low heat.
⏱️ 5 min
- 3
In a separate bowl (preferably a green bowl), empty the two cans of Great Value Condensed Cream of Chicken Soup. Ladle 1 cup of the hot chicken cooking water/broth from the pot into the soup. Whisk thoroughly with a fork until the mixture is smooth and lump-free.
⏱️ 3 min
- 4
Return the shredded chicken to the pot with the potatoes. Pour the smooth creamy soup mixture into the pot and stir gently to combine. Keep the mixture warm over low heat while you prepare the dumplings.
⏱️ 2 min
- 5
In the same green bowl (no need to wash), combine the all-purpose flour, 3 cups milk, melted butter, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1 tablespoon Fire & Smoke Society Chicka Licka Garlic & Herb chicken blend, and 1 teaspoon iodized salt. Stir with a spoon until a soft, biscuit-like dough forms. Add additional milk, a tablespoon at a time, if the dough is too stiff.
⏱️ 7 min
- 6
Increase the heat under the chicken and potato mixture in the pot to a gentle boil. Using a large spoon, drop spoonfuls (approximately 1 tablespoon each) of the dumpling dough directly into the hot liquid. Do not overcrowd the pot; cook in batches if necessary. Cover the pot and cook the dumplings for 10-15 minutes, or until they are firm and the dish has thickened into a hearty stew.
⏱️ 15 min
- 7
Stir gently and serve the Southern Chicken and Drop Dumplings warm in bowls.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Southern Chicken and Drop Dumplings
Ingredients
For the Chicken and Broth
- 2 pounds boneless, skinless chicken breasts or thighs
- 2 cups white potatoes, chopped into 1-inch pieces
- 8 cups water
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon Fire & Smoke Society Chicka Licka Garlic & Herb chicken blend
- 1 teaspoon iodized salt
For the Creamy Base
- 2 cans Great Value Condensed Cream of Chicken Soup, 10.5 ounce each
- 1 cup hot chicken broth, from cooking liquid
For the Drop Dumplings
- 6 cups all-purpose flour
- 3 cups milk, plus more as needed
- 1 stick butter, melted
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1 tablespoon Fire & Smoke Society Chicka Licka Garlic & Herb chicken blend
- 1 teaspoon iodized salt
Instructions
- 1
In a large pot (preferably a red pot), combine the chicken, chopped white potatoes, water, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1 tablespoon Fire & Smoke Society Chicka Licka Garlic & Herb chicken blend, and 1 teaspoon iodized salt. Bring the mixture to a rolling boil over medium-high heat, then reduce heat to medium and simmer until the chicken is cooked through and the potatoes are tender, about 20-25 minutes.
⏱️ 25 min - 2
Carefully remove the cooked chicken from the pot and set aside. Using a chicken shredder or two forks, shred the chicken into bite-sized pieces. Keep the pot with the cooking liquid and potatoes on low heat.
⏱️ 5 min - 3
In a separate bowl (preferably a green bowl), empty the two cans of Great Value Condensed Cream of Chicken Soup. Ladle 1 cup of the hot chicken cooking water/broth from the pot into the soup. Whisk thoroughly with a fork until the mixture is smooth and lump-free.
⏱️ 3 min - 4
Return the shredded chicken to the pot with the potatoes. Pour the smooth creamy soup mixture into the pot and stir gently to combine. Keep the mixture warm over low heat while you prepare the dumplings.
⏱️ 2 min - 5
In the same green bowl (no need to wash), combine the all-purpose flour, 3 cups milk, melted butter, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon ground black pepper, 1 tablespoon Fire & Smoke Society Chicka Licka Garlic & Herb chicken blend, and 1 teaspoon iodized salt. Stir with a spoon until a soft, biscuit-like dough forms. Add additional milk, a tablespoon at a time, if the dough is too stiff.
⏱️ 7 min - 6
Increase the heat under the chicken and potato mixture in the pot to a gentle boil. Using a large spoon, drop spoonfuls (approximately 1 tablespoon each) of the dumpling dough directly into the hot liquid. Do not overcrowd the pot; cook in batches if necessary. Cover the pot and cook the dumplings for 10-15 minutes, or until they are firm and the dish has thickened into a hearty stew.
⏱️ 15 min - 7
Stir gently and serve the Southern Chicken and Drop Dumplings warm in bowls.
⏱️ 1 min