Sandra This Paula Deen Chicken and Dumplings Recipe is a hearty and comforting recipe, which is made with a whole chicken and traditional rolled dumplings. It’s the ultimate Southern classic, ready in about 1 hour and 30 minutes.
Paula Deen Chicken and Dumplings Recipe Ingredients
For the Chicken and Broth:
- 1 (2 ½ lb) chicken, cut up
- 4 quarts water
- 1 large onion, chopped
- 3 ribs celery, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon Paula Deen’s House Seasoning (or salt, pepper, garlic powder mix)
- 1 (10 ¾ oz) can condensed cream of celery or cream of chicken soup
- 2 tablespoons cornstarch mixed with ¼ cup water (optional, for thickening)
For the Dumplings:
- 2 cups all-purpose flour
- 1 teaspoon salt
- ¾ cup ice water
How To Make Paula Deen Chicken and Dumplings
- Cook the Chicken and Make the Broth: In a large stockpot, combine the chicken pieces, 4 quarts of water, chopped onion, celery, bay leaves, bouillon cubes, and House Seasoning. Bring to a low boil and cook for 30 to 45 minutes, until the chicken is tender and falling off the bones.
- Prepare the Chicken: Remove the chicken pieces from the pot. Once cool enough to handle, remove and discard the skin, bones, and the bay leaves from the pot. Shred the chicken meat and return it to the pot.
- Make the Dumpling Dough: While the chicken cools, make the dumplings. In a mixing bowl, combine the flour and salt. Dribble a small amount of ice water into the center and use your fingers to work the flour into the water, gradually adding more water until a firm, slightly tough dough forms. Knead the dough into a ball.
- Roll and Cut the Dumplings: On a well-floured surface, roll the dough out very thin, about ⅛-inch thick. Let the rolled dough air-dry for a few minutes, then cut it into 1-inch wide strips.
- Finish the Stew and Cook Dumplings: Bring the chicken and broth back to a rolling boil. Stir in the can of cream soup. If you prefer a thicker broth, stir in the cornstarch slurry. Working with one strip of dough at a time, pull it in half and drop the pieces into the boiling stew.
- Serve: Once all the dumplings are in the pot, do not stir. Gently shake the pot in a circular motion to submerge them. Cook for 3 to 4 minutes, until the dumplings float and are no longer doughy. Serve immediately.
Recipe Tips
- How do I get tender, not tough, dumplings? The secret to traditional rolled dumplings is using ice water and not overworking the dough. The dough should feel firm. Letting it rest and air-dry for a few minutes after rolling also helps the texture.
- Why shouldn’t I stir the dumplings? Stirring the dumplings while they cook can cause them to break apart and turn into a gummy mush. Gently shaking the pot is all that’s needed to ensure they cook evenly in the simmering broth.
- What is Paula Deen’s House Seasoning? If you don’t have the official product, you can make a simple substitute by mixing salt, black pepper, and garlic powder. A common ratio is 4 parts salt, 1 part black pepper, and 1 part garlic powder.
- Can I use a shortcut for the dumplings? Yes. The recipe notes that you can use frozen dumplings from the supermarket. Paula Deen’s restaurant version uses a drop-style dumpling made from 3 cups of her biscuit mix combined with 1 ½ cups of buttermilk.
What To Serve With Chicken and Dumplings
This is a hearty, all-in-one comfort food meal that needs very little accompaniment. It’s perfect with:
- A sprinkle of fresh black pepper
- A side of steamed green beans or collard greens
- A slice of warm cornbread
How To Store Chicken and Dumplings
- Refrigerate: Let the dish cool completely, then store it in an airtight container in the refrigerator for up to 3 days. The dumplings will continue to absorb the broth and will be much softer upon reheating.
- Reheat: Reheat gently on the stovetop over low heat, adding a splash of chicken broth or water to loosen the stew, as it will have thickened considerably.
Chicken and Dumplings Nutrition Facts
- Serving Size: 1/8 of recipe
- Calories: ~450 kcal
- Protein: 30g
- Carbohydrates: 40g
- Fat: 18g
- Saturated Fat: 5g
Nutrition information is an estimate and may vary based on ingredients and cooking methods used.
FAQs
Why use a whole, bone-in chicken?
Cooking a whole chicken with the bones and skin creates a much richer, more flavorful homemade broth, which is the heart of this dish.
Can I use boneless, skinless chicken?
You can, but the broth will not be as rich. If using boneless chicken, you’ll want to use a high-quality, flavorful chicken stock instead of water and bouillon for the base.
Why does the dumpling recipe use ice water?
Using ice water helps to keep the gluten from developing too much, which results in a more tender dumpling rather than a tough, chewy one.
Try More Recipes:
Paula Deen Chicken and Dumplings Recipe
Description
A classic Southern comfort food featuring tender chicken in a rich, creamy broth with traditional, homemade rolled dumplings.
Ingredients
Instructions
- In a large pot, simmer the chicken, water, onion, celery, bay leaves, bouillon, and seasoning for 30-45 minutes until the chicken is tender.
- Remove the chicken, let it cool, then discard the skin and bones. Shred the meat and return it to the pot. Remove the bay leaves.
- Make the dumpling dough by mixing flour, salt, and ice water until a firm dough forms.
- Roll the dough out very thin on a floured surface and cut it into 1-inch strips.
- Bring the chicken broth to a rolling boil. Stir in the cream soup.
- Drop the dumplings into the boiling broth one piece at a time. Do not stir.
- Cook for 3-4 minutes, until the dumplings float. Serve immediately.
Notes
- Do not stir the dumplings after adding them to the pot; gently shake the pot instead to prevent them from breaking apart.
- Using ice water is key to creating tender, traditional rolled dumplings.
- The flavor of the dish comes from making a rich broth from a whole, bone-in chicken.
- For a shortcut, you can use store-bought frozen dumplings.
