Chicken and Dumplings

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

Yield:
4 to 6 servings
Level:
Easy

CATEGORIES
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

Pairs Well With
Chardonnay

Rich, buttery white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD

    570 Reviews
    4570
    0/1000 characters
    Your Rating:
    (Required)
    Sort by: 
    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.
    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
    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
    So do you add the cream of chicken after the 40 minutes? Or do you add the cream of chicken immediately?
    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.
    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.
    Amazing
    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.
    Came out yummy!
    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.
    I always use refrigerated biscuits for my dumplings... much easier!!
    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!
    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.
    best dumplings ever
    I thought they were delicious :) I used celery salt instead of celery & cut back on the amount of regular salt, also used cream of potato soup. I loved it, Thanks Paula :)
    I love it
    Family favorite! My boys eat this stuff up! To make it less soupy, I only use 3 quarts water & 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, & 1/4 pepper & it turns out perfect. I'm lazy...for the dumplins I use flaky buttermilk biscuits cut into quarters.
    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.
    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.
    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
    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.
    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. 
    Too soupy but the broth was very good. Like others mentioned the dumplings are just plain out disgusting - very bland and floury tasting.
    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!
    Tried this recently and it tasted really awesome.
    Loved this recipe!!!
    I usually LOVE Paula's recipes but this one will only get 3 stars, and that'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.
    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.
    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.
    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.
    Love Paula Deen and all her recipes!!
    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!
    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.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    Winter Entertaining Guide