Chicken and Dumplings

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Picture of Chicken and Dumplings Recipe 3 Videos | Photo: Chicken and Dumplings Recipe
Rated 4 stars out of 5
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  • Read 535 Reviews
Total Time:
1 hr 20 min
Prep
30 min
Cook
50 min
Yield:
4 to 6 servings
Level:
Easy
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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:

Directions

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:

  • 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.

Yield: 1 1/2 cups

Print Recipe

Wine Suggestion for This Recipe

Chardonnay

Chardonnay

Rich, buttery white wine

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Newest Ratings and Reviews

Read all 535 reviews

  • on May 13, 2013

    Flag

    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.

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  • on April 22, 2013

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    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!

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  • on March 30, 2013

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    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 & 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 & good texture. I make this at least once every month or so.

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