Chicken & Dumplings

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Chicken & Dumplings Chicken & Dumplings

Servings: 4 to 6 servings
Prep Time: 30 min
Cook Time: 50 min
Difficulty: Easy

Ingredients Add to grocery list

4 quart water
1   10 3/4-ounce 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 onion, chopped
3   ribs celery, chopped
1   2 1/2-pound chicken

2 cup all-purpose flour mixed with 1 teaspoon salt
3/4 cup ice water





Cut up chicken, but do not remove skin.  The skin and bones can be removed later.  Place chicken, celery, onion, bay leaves, bouillon, and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones.  Remove skin and bones at this point, along with bay leaves.  Return chicken to pan.  Prepare dumplings and set them aside for a few minutes.  Add cream soup to chicken and continue to boil.  If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock.  Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock.  Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.  Do not overcook.

Put flour in a mixing bowl.  Beginning in center of flour, dribble small amount of ice water.  Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time.  Continue until all flour is used up.  Batter will feel as if it is going to be tough.  Knead dough and form into ball.  Dust a good amount of flour onto dough board and rolling pin.  Roll out dough, working from center.  Dough will be firm.  Roll to 1/8 inch thinness.  Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture.  Cut dumplings into 1-inch strips.  Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock.  Remember, so not stir Mixtures after dumplings have been added to pot.

Note:  Frozen dumplings are available in most supermarkets if you don’t have time to make them.

Tools You May Need

Show: Paula's Home Cooking/Savannah Country cookbook
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Reader Comments:


I've made your recipe for chicken and dumplings many times. It's wonderful and so easy. Every time I visit my grandchildren in Atlanta, they insist I make this for them. Tomorrow night, I will be bringing this to a dinner at my church. Thank you so much for hanging in there. I respect you very much.

By Jackie Sterling on April 08, 2014


Loved your show and have used many of your recipes. Have a Recipe book on the computer and a big section of Paula Dean recipes. Still catch the boys shows and enjoy seeing your family.

By Patricia Bradley on April 02, 2014


Paula, we have never met, I missed you three times at your restaurant. But Jamie & Bobby signed your cookbook for my birthday. I have follow you from the start. Miss you!!! I lost my mother's dumpling recipe. I'm trying your recipe. I know it will be good!! Hope to see you soon in Savannah and on your new Fox TV show!! Longtime Admirer, Eileen

By Eileen Dowdy on February 03, 2014


thank god i found your sight

By sharlene on January 07, 2014


Paula, My Grandma took her chicken and dumpling recipe to the grave, but, her's were spooned into the brothy recipe, while cooking, and almost had a biscuit center when they were finished. My Mom also took that to her grave too. I've never been able to reproduce it, but thought that maybe you might have a little insight on what maybe her dumplings were made of. I hope you are having a blessed autumn! Lori, Woodstock, Illinois

By Lori Netsell on November 10, 2013


i love and miss u paula deen

By rosa luna on November 05, 2013


Great recipe,! Thanks

By Bob Doyle on November 04, 2013


I've found with rolled out dumplings, it's easier to cut them with a pizza cutter than with a knife.

By Lisa jones on November 04, 2013


I love Paula & also her recipes. Keep going Paula.

By Lowelyn Goodgion on November 04, 2013


so thankful for you and your loving ways, a fan always northern by birth, southern by choice

By SandyLee on November 04, 2013


My mother (from Arkansas) made dumplings just like this, same ingredients and stretching them apart before dumping them in the pot. She didn't add soup and vegetables, though, just chicken, seasonings and crisco. I am 81 years old, so this is a really old southern recipe - and so good. I am passing her recipe on to my grandchildren, with chicken stock added instead of Crisco. It is their favorite food, no fluffy dumplins for them, they like them hard and tough, just like us southern women!

By Ava Friddle on November 04, 2013


Thank you for your recipes and your shows.

By Vickie Stout on November 04, 2013


Miss not seeing you on TV. Come back soon. I make this recipe often. It is the best.

By Anonymous on November 04, 2013


I will definitely try this! I haven't had this in years

By Monica Saavedra on November 04, 2013


I love your show, and your family, and support you 100% God Bless Brian

By Brian Ewing on November 04, 2013


Your awesome and beautiful Paula don't worry about what they say believe me they have all said those words and who cares freedom of speech and why don't they worry about the rapests, child molesters,killers,drug dealers ECT......!!

By Marcia Ingerson on November 04, 2013


These look so good. I worked in a cafe, The best cook, a black lady made the best dumplings I'd ever tasted. Your dumplings look just like hers.I make CK.& D. I use self rising flour, I use the broth and 2 lg cans cr. of ck. soup I use a huge casserole dish pour the mixture in dish spoon in dumplings add deboned CK. and cook in oven@425' till done and golden brown.NOM, Nom,NOM !!

By JOYCE JOHNSON on November 04, 2013


these look just like the ones my grandpa used to make for sunday dinner. cannot wait to try them! thank you!

By joy on November 04, 2013


I love you Paula Deene, can't wait until you get back on TV

By Anonymous on November 04, 2013


this is a welcome sight we have all missed you Paula. Your chicken dumpling recipe is as close as I'V seen to my Grandmothers. Paula when I was a little girl 70 yrs ago my Grandmother made Molasses cake in an Iron skillet. I know it had sorghum syrup. do you have a recipe close to that? I hope you get a show back on TV , I love Rachel but your my favorite.

By Billie Price on November 04, 2013

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