Chicken and Dumplings

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Cooking for a crowd

Rated: 4 stars out of 5Rate itRead users' reviews (354)

Cook Time:
50 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 50 min
Total:: 1 hr 20 min

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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:

2 cups all-purpose flour
1 teaspoon salt
Ice water

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

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Comments & Reviews

recipe Chicken and Dumplings
Sylvia Eagan, MN 11-11-2009
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disappointed!!!
Rated: 2 stars out of 5

This recipe should be called "Chicken Soup", not Chicken & Dumplings...the broth was very good but the rest was a let down -... NOT a traditional chicken & dumplings dish by any means, and I'm surprised, coming from Ms. Southern Belle Paula Dean. The dumplings took forever to cook (not 3-4 minutes like the recipe says) and were chewy, not fluffy like they're suppose to be - I almost gave up and added some gnocchi that I had in the cupboard but finally they were done - I also added carrots and peas, but the broth was too thin...this recipe will not be saved in my box!Read more
recipe Chicken and Dumplings
louisa Dacula, GA 10-26-2009
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disapointed
Rated: 2 stars out of 5

I looked this recipe over and immediately knew there was TOO much water. 3 Qrts is more than enough. Dumplings are a good... recipe. If you want fluffy no this is more like noodles in the Midwest. I added frozen mixed veg and 2 cans of cream chicken for more nutrition. Mrs Dash is a great add to this also. Omitted the celery and onion. Cheap meal to make if you shred the chicken and only use 2 large breast.Read more
recipe Chicken and Dumplings
Teresa Roanoke, VA 10-17-2009
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Best Dumplings
Rated: 5 stars out of 5

I have been using this recipe for ever. I believe the first time Paula did this on TV I made it. I use 2 cans chicken broth... instead of the bouillon cubes and water. My granddaughter age 7 wants these seems like ever time she comes over for the night. Read more
recipe Chicken and Dumplings
Constance Atlanta, GA 10-17-2009
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Very good!!
Rated: 5 stars out of 5

I made this twice last winter and everyone loved it, so I'm making it again this weekend. I tossed it all into my crock pot... and cooked it all day. I used less water and added some chicken broth I had left over in the freezer. Used one can cream of chicken soup. I'm sure I added more seasoning, I always do. I added cornstarch at the end to thicken it up. Since my dumplings didn't turn out as I would have liked the first time, I used frozen dumplings the next time and am using them again this weekend. It'll be great!Read more
recipe Chicken and Dumplings
Carol n richland hills, TX 10-16-2009
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Fluffy and light are better
Rated: 1 stars out of 5

Sorry, but I love the light abd fluffy dumplings much better. That heavy doughy, gummy dumpling is awful. Southern way is... not the only way.Read more
recipe Chicken and Dumplings
Jennifer Winter Springs, FL 10-16-2009
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Ya'll are crazy!!
Rated: 5 stars out of 5

Dumplins are not meant to be light and fluffy.. If you want a light and fluffy topping on a chicken stew base then make a... pot pie with biscuit topping!! Duplings are a form of a noodle! They are meant to be thick and hearty and light and fluffy.. I think all ya'll complaining need to take a trip to the south and eat some real food!!!Read more