Hamdi Saidani Paula Deen Chicken and Dumplings are made with chicken, homemade dumplings, celery, and onions, cooked in a flavorful broth with cream of celery or chicken soup.
This easy Chicken and Dumplings recipe creates a warm and delicious soup that takes about 1 hour and 30 minutes to prepare and can serve up to 6 people.
Ingredients Needed:
- 4 quarts water
- 1 (10.75 oz) can condensed cream of celery or cream of chicken soup
- 1 teaspoon Paula Deen’s House Seasoning
- 2 chicken bouillon cubes
- 2 bay leaves
- 1 large chopped onion
- 3 ribs chopped celery
- 1 whole chicken (about 2.5 lbs)
- 2 cups all-purpose flour mixed with 1 teaspoon salt
- 3/4 cup ice water
- 2 tablespoons cornstarch (optional)
How To Make Paula Deen Chicken And Dumplings:
- Cook the chicken: Place the cut chicken (with skin on), celery, onion, bay leaves, bouillon cubes, and seasoning in a large pot of water. Boil for 30-45 minutes until the chicken is cooked through and tender. Remove the skin, bones, and bay leaves from the chicken. Return the chicken meat to the pot.
- Prepare the dumplings: In a bowl, mix the flour and salt. Slowly drizzle ice water into the flour and work it into a dough with your fingers. Knead the dough until smooth, then roll it out to about 1/8 inch thick. Let the dough rest for a few minutes.
- Add the soup: Stir the cream of celery or chicken soup into the boiling chicken stock.
- Cook the dumplings: Cut the dough into 1-inch strips, and drop them into the boiling stock one at a time. Gently shake the pot to submerge the dumplings, but avoid stirring. Cook for about 3-4 minutes until the dumplings float and are cooked through.
- Optional step: To thicken the stock, mix cornstarch with 1/4 cup water and stir it into the stock if desired.
Recipe Tips
- Do not remove the chicken skin: Cook the chicken with the skin on for extra flavor, then remove the skin and bones after cooking.
- Don’t stir the dumplings: Avoid stirring the dumplings once added to the pot. Instead, gently shake the pot to submerge them.
- Roll dumpling dough thin: Roll out the dough to about 1/8 inch thin to ensure light and tender dumplings.
- Use cold water for dough: Ice water makes the dough easier to handle, helping you achieve the right texture for the dumplings.
- Thicken the stock if needed: If you prefer a thicker stock, mix cornstarch with water and add it while the stock boils.
How To Store & Reheat Leftovers
Storing in the fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
Freezing: Place in a freezer-safe container and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
Reheating: Reheat on the stove over medium heat, stirring gently until warm.
Nutrition Facts
- Calories: 339
- Total Fat: 18g
- Saturated Fat: 7.7g
- Carbohydrates: 26g
- Protein: 20g
- Sodium: 930mg
- Sugar: 2g
Try More Paula Deen Recipes:
Paula Deen Chicken And Dumplings
Description
Paula Deen Chicken and Dumplings are made with chicken, homemade dumplings, celery, and onions, cooked in a flavorful broth with cream of celery or chicken soup.
Ingredients
Instructions
- Cook the chicken: Place the cut chicken (with skin on), celery, onion, bay leaves, bouillon cubes, and seasoning in a large pot of water. Boil for 30-45 minutes until the chicken is cooked through and tender. Remove the skin, bones, and bay leaves from the chicken. Return the chicken meat to the pot.
- Prepare the dumplings: In a bowl, mix the flour and salt. Slowly drizzle ice water into the flour and work it into a dough with your fingers. Knead the dough until smooth, then roll it out to about 1/8 inch thick. Let the dough rest for a few minutes.
- Add the soup: Stir the cream of celery or chicken soup into the boiling chicken stock.
- Cook the dumplings: Cut the dough into 1-inch strips, and drop them into the boiling stock one at a time. Gently shake the pot to submerge the dumplings, but avoid stirring. Cook for about 3-4 minutes until the dumplings float and are cooked through.
- Optional step: To thicken the stock, mix cornstarch with 1/4 cup water and stir it into the stock if desired.
Notes
- Do not remove the chicken skin: Cook the chicken with the skin on for extra flavor, then remove the skin and bones after cooking.
- Don’t stir the dumplings: Avoid stirring the dumplings once added to the pot. Instead, gently shake the pot to submerge them.
- Roll dumpling dough thin: Roll out the dough to about 1/8 inch thin to ensure light and tender dumplings.
- Use cold water for dough: Ice water makes the dough easier to handle, helping you achieve the right texture for the dumplings.
- Thicken the stock if needed: If you prefer a thicker stock, mix cornstarch with water and add it while the stock boils.
Paula Deen Chicken And Dumplings
