Chicken and Dumplings

Total Time:
1 hr 20 min
Prep:
30 min
Cook:
50 min

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • Chicken:
  • 1 (2 1/2-pound) chicken, cut into 8 pieces
  • 3 ribs celery, chopped
  • 1 large onion, chopped
  • 2 bay leaves
  • 2 chicken bouillon cubes
  • 1 teaspoon House Seasoning, recipe follows
  • 1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup
  • Dumplings:
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • Ice water
  • House Seasoning:
  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder
Directions
Dumplings:

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

House Seasoning:

Mix ingredients together and store in an airtight container for up to 6 months.

Yield: 1 1/2 cups


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Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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3.9 587
maybe the ratings should be on people's reading skills rather than the recipe given how many were going to add or did add a cup of salt. common sense needs to prevail. if your dumplings were "doughy", maybe roll the dough thinner. we thought the entire recipe delish.  i used skinless boneless chicken breasts and determined my own amount of water. added some extra celery because I had no onion on hand.  we're eating the leftovers for lunch! item not reviewed by moderator and published
There is no recipe on earth that requires a cup of salt item not reviewed by moderator and published
I always use my old standby -- the recipe on the Bisquick box for beautiful light, airy dumplings. I ran out, and used this recipe for the dumplings only. Terrible. The reviewers saying they taste like flour are correct. I should have read them first. I thought the dough looked like it would congeal into a doughy, floury lump and it did. After a few minutes in the pot, I could see where it was headed (nowhere good) and I fished the dumpling dough out of the broth and cut it all into tiny, tiny pieces and cooked it for about 45 minutes to make them edible. Back to Bisquick for me!<br /> item not reviewed by moderator and published
Taste like flour. Not good at all!!! item not reviewed by moderator and published
Ugh. These dumplings are awful! Find a recipe with some baking powder instead.  item not reviewed by moderator and published
Very good...hubby went back for seconds! Love you basically make chicken broth to start off with...but, like some of the other comments, was really thin. I think next time I'll reduce the amount of water and increase the condensed soup (which comes in 10 1/2oz cans now, not 10 3/4oz) or make a rue with the stock and flour. I did follow some of the comments and added pepper, garlic powder and dried thyme to the dumpling mix...recommend 1/8 - 1/4 tsp. And, it took them 30 - 40 minutes to cook. Finally, maybe my chicken was fatty, but I found myself skimming the broth throughout the process to reduce the amount of fat in the soup. item not reviewed by moderator and published
Morons, the cup of salt was for the house seasoning mix. Not to be put in the soup. Mix up the house seasoning recipie then add on teaspoon of the house seasoning to the soup! item not reviewed by moderator and published
I just wasted an entire chicken because I was a moron and misread the recipe trying to scroll back and forth on my phone. Common sense told me there was NO WAY I should add an entire cup of salt, so I did reduce it significantly, but it was still a disaster. Why on earth would you write out the recipe for 48 times the amount of "house seasoning" that you actually need for the recipe rather than just listing the proper amounts of salt, pepper, and garlic powder???? Looking over the reviews, this seems to have been a common point of failure, so please consider revising it. My own failure aside, this was way too watery, and the dumplings had no flavor. This gets two stars for the potential that it might have been edible if written more clearly and I appreciated the tip to swirl the pot in order to get the dumplings submerged without stirring. item not reviewed by moderator and published
Too watery. Tasteless dumplings. Recipe itself should be rewritten. Too many cooks adding a whole cup of salt. item not reviewed by moderator and published
Probably the worst Chicken &amp; Dumplings I've ever tasted. It calls for way too much water. Way too much pepper and salt. I had to thicken the sauce (as the recipe suggests) and the dumpling yield was small for the other amounts. Try another. I give it one star out of kindness. item not reviewed by moderator and published
Wow! Will make again - but with a couple of tweaks. I got so many compliments - but best of all, I loved this dish. A few notes: 1) I used 16 oz. less water (as my pot was a bit small) and it all still turned out fine. 2) Like many of the folks here, I misread the recipe and was in the process of adding all of the house seasoning up to the point of the 1 cup salt before I paused and thought twice. I still added too much salt, but that's what I get for trying to read the recipe on my phone. 3) I could not get the sauce to thicken, so I set aside about 16 oz of broth to make a very thick roux with almost 1/2 to 1/3 cup of flour, poured in more broth to mix and returned it all back to the main pot. Overall, very delicious. I also added a bunch of rosemary, thyme, parsley and oregano plus one carrot. Peas would have been awesome too! item not reviewed by moderator and published
The dumplings are tasteless. I rolled the dough as thin as I could get it, and still after trying 30 minutes to boil everything (after simmering for 3-4 mins) I couldn't get the dumplings to cook all the way through. The soup is pretty tasty, even without the bay leaf. This recipe would be great if you use another dumpling recipe. item not reviewed by moderator and published
I would give this recipe negative stars because no recipe EVER should call for 1 CUP OF SALT! A lifetime of sodium in one sitting. Had to throw it out. Inedible. item not reviewed by moderator and published
Calls for way to much salt! item not reviewed by moderator and published
Super super good. item not reviewed by moderator and published
can i substitute the flour for bisquik for the dumplings item not reviewed by moderator and published
made this dish for 6 people today and it was jut great, tasted like grandmoms chicken n dumplings..... item not reviewed by moderator and published
Great stuff - Fit for a king... item not reviewed by moderator and published
I have not had Chicken and Dumplings taste this good, since my grandmother made them when I was little. My family loved them and I really appreciate this awesome recipe. Thank you and God Bless. item not reviewed by moderator and published
I'm a Yankee, so this isn't my understanding of what a dumpling is, but not a bad base recipe. I'm just stunned by the canned soup and bouillon from a semi-pro like Paula. It's something I use in a pinch, but I don't think I could bring myself to put it out there as a recipe to anyone but really exhausted moms who've hit a wall. And for those complaining about spice/salt/etc.--don't you taste as you go along and adjust? For the men who used the entire recipe of the house spice mixture--HAHA! That'll teach you to not read instructions. :D item not reviewed by moderator and published
Used turkey breast that I had frozen from Thanksgiving, Stock from freezer, added 2 fresh garlic cloves, sweet onion, celery and simmered for about 1 hours. Shredded turkey breast, put back into pot. Added 1 can of cream of cerlery, then made dumplings. I wanted the condensed soup to breakdown, so added early. Up to this point, did not seem creamy. Added 3 tbsp of constarch with water, added dumplings and let simmer without lid for another 45 miuntes. Dumplings lightened up, broth cooked down and will make again. Use spice to taste. I added some celery salt and extra garlic powder along the way item not reviewed by moderator and published
So do you add the cream of chicken after the 40 minutes? Or do you add the cream of chicken immediately? item not reviewed by moderator and published
One of the best recipes I have made by Paula. I make it from scratch every time. Sorry that those who can't take the time to cook from scratch. Can biscuts are for non cooks to use. item not reviewed by moderator and published
Amazing item not reviewed by moderator and published
Turned out to be super delicious!!! Didn't have cream of celery or chicken so I used cream of mushrooms. Instead of using chicken bouillon and water and used two containers of the organic low sodium chicken stock. item not reviewed by moderator and published
Came out yummy! item not reviewed by moderator and published
Have not tasted my dumplings yet, but the mixture turned into a big wet thick mess of flour and water. It was a complete pain to do I will NEVER use this recipe again for my dumplings. item not reviewed by moderator and published
Yum! I found that I had to thicken my sauce a lot, but then again, I had to make some minor substitutions based on what I had handy. It came out delicious, and was just what the home doctor ordered for my boys when they were all down with the flu. Thanks again, Paula! item not reviewed by moderator and published
This is the second Paula Deen recipe that I have tried and it has not come out at all. I don't feel that she gives very good instructions and needless to say I will not be making another Paula Deen recipe. item not reviewed by moderator and published
best dumplings ever item not reviewed by moderator and published
I thought they were delicious :) I used celery salt instead of celery &amp; cut back on the amount of regular salt, also used cream of potato soup. I loved it, Thanks Paula :) item not reviewed by moderator and published
I love it item not reviewed by moderator and published
Family favorite! My boys eat this stuff up! To make it less soupy, I only use 3 quarts water &amp; substitute chicken broth for the water. I add extra bouillon too, I like LOTS of flavor! If you don't want to make the full recipe of the house seasoning I use 1 Tbs salt, 1 Tbs galic powder, &amp; 1/4 pepper &amp; it turns out perfect. I'm lazy...for the dumplins I use flaky buttermilk biscuits cut into quarters. item not reviewed by moderator and published
I don't think it meant use all the seasoning at once . That is made to sprinkle over different foods. It is great. I have made it and used it. item not reviewed by moderator and published
feldworthg, if you have a young child maybe you can get them to teach you to read. The quantities of salt and pepper are for the "house seasoning", and you only use a teaspoon of that. I can't believe anyone would even THINK of using a cup of salt in anything, except maybe a brine solution. Your lousy dinner is no ones fault but yours. A pinch of baking soda and some of the "house seasoning" would make the dumplings better. Overall this was pretty good. item not reviewed by moderator and published
God awful too much salt and pepper. I went exactly by the recipe. It calls for 1cup salt, 1/4 cup pepper. Are you kidding me? Are you trying to kill me? This was the first time I went by the recipe,I should have went by taste. I didnt realize that 1 cup salt was so much. This ruined my special dinner I made for my wife..Thanks for nothing. I will never ever use one of you recipes again item not reviewed by moderator and published
Too soupy but the broth was very good. Like others mentioned the dumplings are just plain out disgusting - very bland and floury tasting. item not reviewed by moderator and published
I make this about once every two months. I do tweak it a bit and use chicken broth instead of water and add both cream of chicken and cream of celery, but it is fantastic as is as well. My picky 11 year old son absolutely loves it! item not reviewed by moderator and published
Tried this recently and it tasted really awesome. item not reviewed by moderator and published
Loved this recipe!!! item not reviewed by moderator and published
I usually LOVE Paula&amp;#39;s recipes but this one will only get 3 stars, and that&amp;#39;s being generous. For my first attempt at recipes I always try to stay as close as I can to the original so that I can be fair in my review. This recipe is of the soupy variety and the broth itself tasted nice. The dumplings are tasteless, thin and uncooked (despite cooking for a while. item not reviewed by moderator and published
was looking for a great dumpling recipe. This is not it. I love Paula and most of her ideas. This just happens to not be one of them. The dumplings were not what I was expecting. Tasted like a pasta that was not cooked all the way through. item not reviewed by moderator and published
Just made this last night, we all just loved it, but had to make a few changes. Like other reviewers, I'd rather avoid cans of soup and boullion in my dishes. So instead I mixed some cooled broth with 2Tbs of cornstarch (you can add more if you prefer a more gravy like consistency. And after I'd deboned the chicken I placed all the remaining bones and such in a pan put enough water to just cover the top and boiled in down for a while with extra "house seasoning" then added back to the soup. This will give your soup the richer broth cooks look for in boullion. I also added dried sage and a stem of fresh rosemary and chop up some celery leaves finely. The dumplings were just like my Southern granny's, and indeed they need to simmer for a while longer than suggested. item not reviewed by moderator and published
The soup part of this turned out great. The dumplings however I ended up sifting out and throwing in the trash and replacing them with a bag of egg noodles. I am used to my dumplings made with flour, baking powder, a little crisco, and milk. These tasted like playdoh. Sorry Paula....flour, salt, and water basically is playdoh isn't it? I gave it two stars since the broth was good....alot of work for nothing. item not reviewed by moderator and published
Love Paula Deen and all her recipes!! item not reviewed by moderator and published
To the person who complained about the dumplings being strips instead of balls: That is how they are supposed to be! True, southern chicken and dumplings are made just the way Paula made them. I'm so glad to have found this recipe. This was my favorite dish my very southern grandmother made. She's been gone for some time now and I'm craving some of her chicken and dumplings. I'll be making this one tonight! item not reviewed by moderator and published
Yuck! Way to many processed, salty ingredients. Boullion cubes? Really? Canned soup? Thin noodles, not dumplings. Flavorless except for all the excess salt. So many better chicken and dumpling recipes out there. Run, don't walk away from this one. item not reviewed by moderator and published
Yum yum. Paula's chicken &amp; dumplings recipe was easy and delicious. Paula Deen is wonderful. I love to watch her Food Network show and I really believe you should not have cancelled her item not reviewed by moderator and published
Great recipe from a great lady! There isn't a single person on this planet that hasn't said something they instantly regretted! Paula is an amazing gracious southern lady. Love you Paula! item not reviewed by moderator and published
How about this I've made this one too and often. I use to made chicken dumpling like my mother did and my husband said they did not have much taste so I started using Paula's. This is going to be interesting to see just how many of Paula's recipes I have made. Just want to say "Who has not ever made a mistake in their life." Did the say it was 30 years ago? Love you and your sons! item not reviewed by moderator and published
I agree with Pammywrites about the dumplings. They take much longer to cook. I followed this recipe this evening and did make some changes. I first learned to make chicken and dumplins (yes--not dumplings many years ago from my in-laws from Eastern Kentucky. I remembered to roll the dough very, very thin (Jiffy mix works fine for this. This is the key. Also, I added onion powder instead of the garlic powder. Because I didn't have the bullion cubes I used a can of chicken broth. My husband and daughter loved them. item not reviewed by moderator and published
My daughter sent me this recipe after she made it, having dissapointing results in the dumplins. Paula uses the same recipe me, my mom, and my late mamaw used for the dumplin' part, just plain flour, salt and ice water, rolled thin. I cut mine in about 2 inch strips, they always break up while cooking. Here's the prob with this recipe. It takes wayyy longer than 3-4 mins to cook these dumps. At least 45 minutes or longer to get them tender folks. You have to get one out and taste it every so often to see if it's tender. Also cook with lid off and the juice will cook up and get thicker. I love them best the next day too. I'm from GA and I don't use all this stuff, just boil a chicken, salt and lots of black pepper, cook dumps in stock while chicken is being de-boned, then cook together till dumps are tender! YUM and perfect everytime! Frozen dumps are delish too and I admit I use them alot too... : item not reviewed by moderator and published
A hit! Even better second day! I used boneless, skinless chicken thighs which cooked up so nice and tender. I used Knorr Swiss Chicken and Tomato Bouillon as that's what I had on hand. It added a nice golden color as well as extra flavor. I used about a quart more water than the recipe called for. I cheated and used frozen dumplings (thawed. The first day it wasn't as thick as I would have liked, but I didn't add any cornstarch. The second day it had thickened up quite a bit so I'm glad I didn't. It made a huge pot of dumplings. Will be my go-to recipe from now on. So easy. item not reviewed by moderator and published
I like to throw in all the chicken parts for the simmer for maximum flavor! Yum! Also, because I am a flavor junkie I only used 2 quarts of water. Grew up in Georgia and moved west recently, and they don't know what southern food is here! You ask for sweet tea and they look at you like you have three heads! I needed some sustenance! So I knew I could trust that Paula Deen would have my back with some TRUE southern recipes. Thanks for an evening of the tastes and aromas of of home, Paula! I'll be adding this one to my book! item not reviewed by moderator and published
This is a good base recipe. I use boneless skinless chicken breast for ease of not having to debone the chicken and to cut back on fat. Also I add a couple diced carrots to the recipe &amp; a couple cloves diced garlic. I double the amount of bouillon and don't use the cream soup. The dumplings are tasty but take 40-50 minutes, I have found, at a slow simmer/low boil to become palatable &amp; good texture. I make this at least once every month or so. item not reviewed by moderator and published
This recipe is amazing. The only thing I did different was roast the chicken and make chicken stock out of the bones. Other than that followed recipe. Will be making again. item not reviewed by moderator and published
I was very disappointed in this one.My own recipe is so much better.I just wanted to try something different but have learned my lesson.I have always added cream of chicken soup to mine but at the end after the dumplings have cooked.It gives the dumplings more room to swell and get done if you wait.It also helps to thicken it up.I also add a few drops yellow food coloring or some turmeric to make it more appealing.Thanks Paula but no thanks! item not reviewed by moderator and published
I almost made the mistake I'm sure many people did with the salt. Although the recipe makes 1 1/2 cups of House Seasoning, you are to only use 1 tsp. THANK YOU CooGAR for pointing that out!!! item not reviewed by moderator and published
I've made this in the past using this recipe and will again tonight for dinner.I will be adding carrots tho and using canned big refrig biscuits,cut up.Its too much work to make dumplings.I also add a little white wine and splash of sherry to the liquid also.I also will be using 3 cartons of chicken broth then adding some water. item not reviewed by moderator and published
the base of this recipe was very good, and i think would be excellent for chicken noodle soup. but for chicken and dumplings, i thought it was way to watery (for my taste. the dough for the dumplings was very sticky and i kept having to ad more flour to get the "firm" texture as it said in the recipe. i could have misread the directions, causing it to turn out that way. as far as the recipe as a whole, i wouldn't make it again even though it did turn out well, it's too much work for it not to taste that well. item not reviewed by moderator and published
Base recipe is fine. I never follow the spice portion of recipes so mine was not too salty. My complaint is the dumplings. Using prepared biscuits would have been better. item not reviewed by moderator and published
I followed recipe but omitted buillion cubes and only enough water to cover chicken. It smelled great while cooking but before I made the dumplings I tasted the broth...way too salty! So I tried correcting the saltiness with additional seasonings (not house seasoning and hoped the dumplings would absorb the excess salt. They did not! The dumplings were tough and chewy and this recipe does not taste like down south chicken n dumplings I'm so disappointed and kinda embarrassed to serve it to my family in a little while. Maybe if I add peas &amp; carrots it will take some of the salt away. I would not use this recipe again. I had a bowl and my mouth feels so dry from all that salt :( item not reviewed by moderator and published
We made this on a really cold evening and it really hit the spot. I used chicken breasts and the chicken tasted well seasoned. I used bisquick for the dumplings as a short cut. I highly recommend this recipe. item not reviewed by moderator and published
I always use chicken breasts only, and this turned out great. I added some poultry seasoning and a little cornstarch to thicken. I also cheated and used frozen dumplings -- I have tried to make my own in the past and they never turn out right. The extra cooking time that frozen dumplings require gives the dish time to develop great flavor! item not reviewed by moderator and published
To the OVER SALT comments..... you realize this recipe calls for a TEASPOON of House Seasoning, right? The ingredients at the end of the recipe for the House Seasoning is for 1 1/2 cups of House Seasoning. You will use 1 tsp in the dumpling dish. This is an OK dumpling dish. Dumplings were tough and someone mentioned. Not bad, but there are better recipes out there. item not reviewed by moderator and published
This was great...with that saying I think people used the entire thing of house seasoning instead of the recommended 1 teaspoon. Plus u have to taste it while putting seasoning in your dishes. Everyone's taste buds are different......this was so good the fam loved it. item not reviewed by moderator and published
this was ABSOLUTELY too much salt!! I wished I had read some of the reviews before I actually made it! I am now trying to figure out how to salvage what I have, so that I don't have to throw out dinner!! item not reviewed by moderator and published
Way too salty, ruined $11.00 worth of chicken! I was in tears. I followed the recipe exactly. Paula Deen owes me some monies for all this chicken! House seasoning???? item not reviewed by moderator and published
this recipe seeme to have a bit too much salt for my taste! item not reviewed by moderator and published
I prepared this exactly as written except for the chicken. I used 3 large bone in/skin on breasts and added some chicken broth in place of some of the water. The chicken and the base were wonderful. The vegetables and seasonings made the chicken and the soup taste great. However, i was hoping for a thicker base. I watched the video after making this recipe. Looks like Paula only uses 2 quarts of water instead of the 4 the recipe calls out. Also, i was not crazy about this dumpling. Maybe i handled the dough too much, but mine were tough. Next time, i will use this recipe as a base, only with less water and find a different dumpling recipe. item not reviewed by moderator and published
It is a good chicken noodle soup recipe. The 4quarts of water has to be wrong. I added 5 TBL's of corn starch and it was still watery. I also only added 3 quarts of water because I thought that 4 was too much. item not reviewed by moderator and published
Pretty good reciepe! I started with a whole chicken in a large pot. I used enough water to cover the chicken (not 2 quarts. I did not cut the chicken into pieces for cooking (it was fine. I made 50% extra dumplings and thickened with 2 Tbs cornstarch and 1/4 cup water. Add cornstarch mix after the dumplings are cooked. This helped, but i still like mine thicker. After a night in the fridge, they wer perfect! Thick, tasty, and filling. item not reviewed by moderator and published
Very Good item not reviewed by moderator and published
I add a few and take a little away, and ended up topn' grandma. YES! item not reviewed by moderator and published
I thought that it made an excellent base recipe. I cut the water in half, added an extra can of cream of chicken and also added the corn starch she suggested for thickness. I put a good deal of pepper in my dumplings and doubled the amount (but that's cause that was how mom used to make it. Added a finely chopped jalapeño for a little flavor and kick, as well as some peas and chopped carrots. I also simmered for about 15-25 with the dumplings but I like my dumplings a bit larger. It turned out PERFECTLY. Trust me, this recipe is to die for with these modifications! item not reviewed by moderator and published
This recipe was easy. I did do somethings differnt. First I sweat the onions and celery. I only had 3 thighs and about a pound of tenders. The dough was fun. Enjoyed the vidieo for the dough. Added 4 bullion cubes, 2 cups less water. Added half tsp. salt, and carrets. YUMMM. My husband loved it, and so did I. item not reviewed by moderator and published
I found it very flavorful and delicious. Not your typical creamy, thick chicken and dumplings but that is ok! Something different. The only thing I will do different is more dumplings because they were so good! I would triple it to be honest : item not reviewed by moderator and published
This recipe was absolutely incredible! I was short on time and did take a few short cuts (used a rottiserie chicken and chicken broth, and no bouillon cubes but it came out beautifully. This will make a perfect rainy day meal... but is good enough to eat in any season. item not reviewed by moderator and published
House Seasoning Recipe....wayyyyyyyyyyyyyyyyyy to much salt pepper and garlic. I spent two hours preparing this recipe, even doubled up the dumpling recipe for more dumplings. I never tasted it until I added the deboned chicken....I am so glad that I didn't double up on the House Seasoning!! Even doubling up on everything except for the House Seasoning, it is extremely salty, peppery and garlicy. item not reviewed by moderator and published
Love Love Love!!!!!!!!!!! This recipe made it for my family everyone loved it even my three year old loved and hes is so picky item not reviewed by moderator and published
Today will be my third time making this for me and my hubby for dinner. We absolutely love this meal. If I could I would give it 10 stars!!! item not reviewed by moderator and published
good...but mine is better..my grandmaw's recipe...yum... item not reviewed by moderator and published
This was a very easy recipe for the most wonderful chicken and dumplings. All of the ingredients are easily found in the pantry which is always a plus. I am from the south and although my Mother never cooked this when I was a child, she would be proud of this delicious dish. Very flavorful and filling, especially on a cold day. I didn't change or add anything and it turned out perfect! I will definitely make this many more times. Thanks Paula, you are so special! item not reviewed by moderator and published
This is more like a chicken noodle soup recipe. It turned out too thin to be a chicken dumpling recipe. I like the concept of it...I'll tweak it to make a thicker dumpling recipe. I also will use a biscuit recipe to make the actual dumplings. item not reviewed by moderator and published
For the most part it was good. Although i don't like to have to make a recipe within a recipe. Therefore i think that instead of making a whole batch of house seasoning. It would be nice to know; how much salt, pepper, and garlic salt is needed to be put in; instead of, make this whole batch with tons of it left over. item not reviewed by moderator and published
would like to have had a plumper dumpling.. everything else is great item not reviewed by moderator and published
Loved it, and so did everyone else! item not reviewed by moderator and published
This is the first time I've ever tried to make chicken and dumplings. I thought the recipe was easy, but I'm glad I read some of the reviews...especially the ones that made some changes. Instead of 4 qts of water, I used two, plus 1.5 qts of chicken broth, two cans of cream of chicken, one can of cream of celery, and 3 bullion cubes, 4 tablespoons of seasoning instead of 1 tsp., plus the other stated ingredients. I simmered the dumplings for about 40 minutes instead of 4, then I stored the whole pot in the refrigerator until dinner the next day. The result was delicious, (albeit just a tad too peppery. My wife and kids, and neighbors loved it. I will definitely make this again!!!!! item not reviewed by moderator and published
it tastes like you'd expect if you use canned soup and bouillon cubes, then don't put any shortening in your biscuits. paula has missed once again, as she usually does. item not reviewed by moderator and published
The recipe as it stand is in a word BLAND!!! Tasty?? Not even close I followed it very closely. I have tried several things from other chefs and the were good. This recipe belongs in the trash in my opinion. I had to doctor the dish to get any flavor out of it. I see from other post that people have had to change recipe to get a dish that was palatable. I think someone needs to go back to kitchen and try it again before posting such a tasteless recipe. item not reviewed by moderator and published
I've made this twice- once on my stove in a dutch oven and a second time in a crock-pot. I added carrots, and then only added enough water when poaching the chicken to just cover the chicken completely. These were the only changes that I made to the recipe! My only thought as to why this would receive a poor rating is that from anybody is that they did something incorrectly. My suggestion? If something in the recipe doesn't look quite right to you, then you should tweak it. Using your common sense is important when cooking. Anyway, this recipe really is incredible! The chicken stock is thickened more so by the dumplings than it is by the condensed soup. The longer that you cook it after adding the dumplings (which are more like big, soft noodle/dumplings than the dumplings that I grew up eating in northern Minnesota, the thicker that it will become. It will thicken even further upon cooling. Try this recipe! item not reviewed by moderator and published
first of all I love Paula Deen....BUT she missed the mark on this one, this was the WORST thing i have ever eaten. It was very watery and had NO flavor. JUST THINK 2 bouillon cubes, and 1 tbsp paula's seasoning (which is just salt, garlic powder and pepper for 16 cups of water! Why didn't that set off alarm bells. added 4 tbsp cornstarch and probably 6 more bouillon cubes, ended up with weak tasting milky colored chicken soup with dumplings Sorry =( item not reviewed by moderator and published
Paula My family has enjoyed this recipe for years.I just had a young friend of mine searching for a good recipe and I e-mailed this to her i know she'll share it with her family too. I cant tell you how often I use it now that i have to make every dollar stretch. Thank you again item not reviewed by moderator and published
i love it was so good and full of flavor the only problem i found was there was not enough item not reviewed by moderator and published
Just like home in North Carolina. Brings back memories. item not reviewed by moderator and published
I'm giving this two stars because I had a pre-made Turkey Soup that I wanted to add Dumplings to and I thought, HEY Paula Deen knows her stuff so this should be the ticket. Heated up my own Turkey Soup and made her Dumplings only and added them as suggested. I'm not sure if there's a specific element from this recipe that really MAKES the Dumplings work but this is my suggestion to anyone else out there... DO NOT USE THESE DUMPLINGS ON THEIR OWN! Our experience was a very thick doughy, bland lump of gluten. If you are expecting a light fluffy dumpling - this is not it. item not reviewed by moderator and published
I tried this yesterday and took into account what others had to say about it being more soupy instead of gravy. So I put the recommend water in while cooking the chicken and then when it was finished I took out some of the water...maybe 2 cups. I added a bit more seasoning for taste and corn starch to make it a bit more thick and added an extra can of cream of chk soup (although it was still a bit watery. the dumplings needs to be cooked more than just 3-4 minutes. It turned out really good, however...we had plenty of leftovers (it's only 3 of us...and so today, we put it on the stove for dinner and it was def. thicker and the flavor was amazing...I guess letting it sit overnight really helped, because it was amazing : item not reviewed by moderator and published
I tried this today and it was GREAT! I've never made chicken and dumplings, but this is the recipe I will always use. item not reviewed by moderator and published
This recipe was great! I made this recipe three time. I put both a can of cream of celery one time. Cream of chicken another time and another time cream of mushroom. And all turned out great!!!! My wife and kids love when I say that I'm making chicken and dumplings. item not reviewed by moderator and published
This recipe was great! (I've made it twice. I give it five stars for the easy-ness of the recipe. (The dumplings are homemade but dont' take forever to put together! I do always put an extra bullion cube in and the second time I made this recipe I put both a can of cream of celery AND chicken in (I like my dumpling recipe thick. And when in a pinch, I used a pre-cooked whole rotisserie chicken that I shredded and it was STILL fantastic! Thanks Paula! item not reviewed by moderator and published
You realize this recipe calls for a TEASPOON of the house seasoning with salt.... the house seasoning recipe is so you have it on hand for other recipes. item not reviewed by moderator and published
You don't put all of the house seasoning into the recipe at once. You only use 1 tsp of the seasoning that you make. Please read the recipe--no wonder you had to throw it out if you don't follow the instructions. item not reviewed by moderator and published
So you give this recipe a bad review because you can't follow instructions. Nice. item not reviewed by moderator and published
Confusion comes from the way the recipe says to add the House Seasoning (in the first paragraph). When it should say, "... add 1 Tbsp of House Seasoning." That would make much more sense. item not reviewed by moderator and published
Who wouldn't have the sense to NOT add a full cup of salt to ANYTHING? You apparently. I think common sense would tell most people that you don't add that much salt. And if you read the ingredient list and instructions, it clearly states to only add 1 tsp. of the House Seasoning (of which the recipe to make followed). item not reviewed by moderator and published
I agree with SGMatheny. The recipe STILL calls for Far Too Much Salt. And, Jen, as far as not following instructions... at best they're unclear. item not reviewed by moderator and published
TOO much salt, not to much. Skipped school that day I see item not reviewed by moderator and published
1 tsp for 2 cups of flour is NOT to much salt. item not reviewed by moderator and published
You're forgetting the large amount in the 2 bouillon cubes and the condensed soup. It really is a lot. item not reviewed by moderator and published
I use the Bisquick recipe for dumplings. I think very good with the rest of the chicken pat. item not reviewed by moderator and published
what do you suggest in lieu of canned soup and bouillon? and making snarky comments to people that make mistakes is just downright classless...Dumplings are down-home southern cooking...move along. item not reviewed by moderator and published
Well, she did start out by saying "I'm a yankee..." Kind of explains the rudeness. ;) item not reviewed by moderator and published
I am currently boiling a whole chicken for this recipe tonight for dinner instead of the bouillon, however, I don't think you can really get away from the soup unless you make your own? item not reviewed by moderator and published
I always use refrigerated biscuits for my dumplings... much easier!! item not reviewed by moderator and published
You did something wrong. Try it again. item not reviewed by moderator and published
Uhhh. you got to be kidding us right? that is the seasoning recipe...House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder Mix ingredients together and store in an airtight container for up to 6 months. then...you use it in other recipes too. you only use 1 teaspoon of it in the ckn and dumplings. item not reviewed by moderator and published
Are you serious item not reviewed by moderator and published
I've learned when reviewing customer ratings, it's best to disregard the lowest ratings and the highest ratings and this is an excellent example on why. It does make me laugh, though! item not reviewed by moderator and published
(The recipe calls for 1 tbls of House season). House season is : 1 cup salt 1/4 cup pepper 1/4 cup garlic powder, I also make my own dumpling doe with 1/2 stick soften butter, 1 cup flour &amp; mix with milk. Good luck next time :) item not reviewed by moderator and published
@feldworthg....the recipe exactly says this: "1 teaspoon House Seasoning, recipe follows". What you did was you dumped the whole recipe of house seasoning into the pot. There's even a note at the end of the seasoning recipe where it says you can store it up to 6 months. That should have clued you in. I mean, come ON.... item not reviewed by moderator and published
@feldworthg...I agree with you, 1 cup of salt is way too much. Also, I cut up the 2 1/2 pound chicken exactly like the recipe said, but the dish would have been so much better if the recipe had said to remove the feathers. Way too much salt and feathers for my taste. item not reviewed by moderator and published
REALLY!!!!!!!! item not reviewed by moderator and published
LOL! item not reviewed by moderator and published
Next contestant on "Worst Cooks in America"? item not reviewed by moderator and published
Technically this is two recipes. One is the chicken and dumplings, one is for the house seasoning. You're not supposed to use the whole batch of house seasoning at once it's meant to make a lot for you to use on other stuff later, she only uses about a teaspoon for boiling the chicken. item not reviewed by moderator and published
Wow. You're not supposed to use the whole seasoning mix. It's a recipe to mix together and store away, not for use at one time. item not reviewed by moderator and published
NO IT DOES NOT!!!!!!!!!!!!! CALL FOR A CUP OF SALT! item not reviewed by moderator and published
Silly men. :p item not reviewed by moderator and published
That annoys me too. If I use a blend of spices so much that I want to have a shaker full of it, I'll figure it out myself. item not reviewed by moderator and published

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Winter Entertaining Guide