Chicken and dumplings are something I can remember eating as a child. it was definitely my mother’s go-to meal because it was simple and easy to make. Whenever I would get off the school bus and see this concoction simmering in the pot on the stove, I’d instantly become hungry.
Take a peek at what a satisfied reviewer from the Paula deen website had to say about this recipe:
“This recipe was very good my whole family loved it. I didn’t use the PD house seasoning. I also added chopped carrots for a little color and flavor. I will definitely make this again. The dumplings were very easy to make I only used 1/2 t of salt in them.”
Ingredients
4 quarts water
1 (10 3/4 oz) can Campbell’s condensed cream of celery or cream of chicken soup
1 teaspoon Paula Deen’s House Seasoning or you can use Lawrey’s
2 Lipton chicken bouillon cubes
2 McCormick bay leaves
1 large onion, chopped
3 ribs celery, chopped
1 2 1/2 lb Tyson chicken
2 cups Gold Medal all-purpose flour, mixed with 1 teaspoon Morton salt
3/4 cup ice water
2 tablespoons corn starch, (optional)
Instructions
Chicken:
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.
Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a 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, do not stir after dumplings have been added to pot.
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Quick Tip: Feel free to buy frozen dumplings at your local grocery store if you do not have the time to make them homemade.
Thank you to Paula Deen for this great recipe.
