How Does Paula Deen Make Chicken and Dumplings? A Step-by-Step Guide
Chicken and dumplings is a classic comfort food dish that is popular in the American South. TV celebrity chef Paula Deen has a beloved recipe for chicken and dumplings that many home cooks make for their families. So how exactly does Paula Deen make her famous chicken and dumplings? Let’s take a closer look at her recipe step-by-step.
Overview of Paula Deen’s Chicken and Dumplings Recipe
Paula Deen’s chicken and dumplings recipe starts with cooking chicken pieces in a pot along with aromatic vegetables like onion celery and carrots. Once the chicken is cooked through, the meat is removed from the bones and shredded. The chicken is then returned to the pot along with broth, seasonings, and dumplings. The dumplings are typically store-bought frozen ones that are added in batches. The pot is covered and everything simmers together until the dumplings are cooked through and have absorbed some of the rich flavorful broth. The end result is a hearty, comforting soup with tender chicken and pillowy dumplings soaked in a creamy, savory broth.
Step 1 – Brown the Chicken
The first step is to brown bone-in chicken pieces in a pot along with some oil or butter. Browning the chicken builds flavor and also gives the broth a richer color. Paula recommends using a whole cut up chicken. Dark meat chicken thighs and legs work especially well for shredding later. Cook the chicken in batches if needed to avoid crowding the pot and be sure to brown the chicken on both sides.
Step 2 – Cook the Aromatic Vegetables
Once the chicken is browned, remove it from the pot and set it aside. Next, aromatic vegetables like onion, celery, carrots and garlic are cooked in the pot to create a flavorful base. The onions and celery provide savory depth while the carrots add subtle sweetness. Be sure to sauté the vegetables until they are softened and browned in spots for the best flavor.
Step 3 – Make the Broth
Next, flour is stirred into the cooked vegetables to create a roux. Chicken broth and the browned chicken pieces are added back to the pot along with seasonings like bay leaves, thyme, and black pepper. The broth simmers until the chicken is fully cooked and tender, usually around 45 minutes.
Step 4 – Shred the Chicken
When the chicken is cooked through, it is removed from the bones and shredded or chopped into bite-size pieces. Discard the skin and bones. Be sure to let the chicken cool slightly before shredding to avoid burning your fingers. The shredded chicken meat is then returned to the broth.
Step 5 – Add the Dumplings
For ease, Paula Deen recommends using store-bought frozen dumplings. Homestyle or country-style dumplings are best. Add the dumplings in batches, gently dropping them into the simmering broth. Let them cook partially covered for 3-4 minutes until the dumplings float to the top and are cooked through. Avoid over-stirring the dumplings to keep them intact.
Step 6 – Adjust Seasoning and Serve
Give the soup a taste and adjust seasoning as needed, adding more salt, pepper or herbs to taste. Sprinkle fresh parsley over the soup for color and freshness. Ladle the chicken and dumplings into bowls and serve hot. Offer hot sauce like Tabasco on the side for adding a kick. Enjoy this comforting soup on a chilly night or when you need a soul-warming meal.
Tips for Paula Deen’s Chicken and Dumplings
Here are some extra tips from Paula for making stellar chicken and dumplings every time:
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Use a combination of dark and white chicken meat for the best flavor and texture
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Opt for bone-in chicken pieces to add more richness to the broth
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Sauté the vegetables until browned for deeper flavor
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Shake the pot gently while adding dumplings to prevent sticking
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Use Mary B’s brand frozen dumplings for authentic old-fashioned flavor
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Add evaporated milk or cream at the end for a richer, creamier broth
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Garnish with chopped fresh parsley and serve with hot sauce on the side
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Resist over-stirring the soup once the dumplings are added
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Add quick-cooking vegetables like peas or carrot cubes in the last 10 minutes
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For thicker broth, increase the amount of flour added to the vegetable mixture
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Season to taste at the end with more salt, pepper and herbs as desired
The Secret to Paula’s Chicken and Dumplings
So what makes Paula Deen’s chicken and dumplings recipe so special? Paula’s secret is using quality ingredients and taking the time to build bold flavors throughout the cooking process. Browning the chicken, sautéing the vegetables, and simmering the broth for a long time ensures maximum richness and depth of flavor. Paula’s seasoning blend and method yields a broth that is velvety, savory and soothing. Her use of store-bought dumplings makes the recipe easy for home cooks. Follow her tips, and you’ll have a pot of soul-satisfying chicken and dumplings that would make any Southern grandmother proud. This comforting classic never goes out of style!
Paula Deen Chicken and Dumplings
Chicken and dumplings is made with shredded chicken and pillowy dumplings in a thick and creamy broth.
It’s a warming soup perfect, for a cold rainy evening.
And it’s a staple in southern cooking, for good reason. It’s incredibly rich, hearty, and fills your heart and belly with joy.
This recipe came from the queen of Southern cooking herself – Paula Deen! It’s very easy, and it comes together in just 30 minutes.
One batch serves four, but I highly recommend you double the recipe. Trust me, one bowl per person is not enough!
- Butter. For sauteeing the aromatics and adding a rich flavor. Also, together with flour, butter helps thicken the broth.
- Onion, Celery, Carrots. Also called mirepoix, this vegetable combination serves as the aromatic flavor base of most soups. You can also add peas, if you want. I like the pop of color, but it’s up to you.
- All-Purpose Flour. For thickening the broth.
- Chicken Broth. The soup base. You can use your favorite store-bought brand or cook your own broth.
- Frozen Dumplings. The star of the show!
- Chicken. For easier cooking, opt for rotisserie chicken. You can also use shredded chicken, whether dark meat or white meat, instead.
- Thyme and Parsley. Herbs for adding flavor.
Tips for the Best Dish
If you’re wondering what to serve with chicken and dumplings, I’ve got a whole post dedicated to sides.
For now, here’s a few key tips:
- Use Mary B’s frozen dumplings. It’s easier than making them from scratch. You can also use pie crusts sliced into 2- to 3-inch pieces instead.
- Use biscuits in place of frozen dumplings. Buttermilk biscuits make super fluffy dumplings. Coat the biscuits in flour to prevent them from sticking to one another. It also helps thicken the soup.
- If you want to make your own dumpling, here’s how:
- In a bowl, whisk the flour, baking powder, thyme, salt, and pepper together.
- Stir in the butter and milk until a dough is formed.
- Drop spoonfuls of the dough into the soup and cook.
- Add evaporated milk. It’s creamier than whole milk, but not as thick (and fattening) as heavy cream.
- Do not skip the flour. Along with the butter, it’s what makes the soup thick and gravy-like.
- Add vegetables to the broth. Leave them in the soup or strain them. It’s totally your call. But peas and carrots work well.
- Cover the pot while cooking. Otherwise, the steam will escape.
- Don’t simmer the dumplings for too long. If they overcook, they’ll dry out.
To Store: transfer the cooled chicken and dumplings to an airtight container and the fridge for up to 3 to 4 days.
Don’t reheat it too often because the dumplings will disintegrate.
To Freeze: Frozen chicken and dumplings will last for up to 6 months, as long as it’s stored in a freezer-safe container.
Let the soup thaw at room temperature, then reheat in the stove or microwave.
Quarantine Cooking: Chicken & Dumplings
FAQ
What are the main ingredients in chicken and dumplings?
Chicken Broth and Milk: The gravy is made with a combination of broth and milk for tons of flavor and a creamy finish. Dumplings: The dumplings are made with a simple mix of flour, milk, melted butter, herbs, baking powder, salt, and sugar. They come together in minutes with very little mixing required!
What is a thickening agent for chicken and dumplings?
I used cornstarch with milk as the thickener. Got rave reviews, and it has got to be healthier than a canned version.
How to make chicken and dumplings have more flavor?
- If possible, make your own broth. …
- Use a whole chicken, but separate the parts. …
- Thicken the soup with flour. …
- Use evaporated milk. …
- Let Worcestershire work its magic. …
- For the fluffiest dumplings, incorporate baking soda and sour cream.
What is the difference between northern and southern chicken and dumplings?
Southern dumplings are made with shortening and are simmered in the broth. Northern dumplings — they aren’t necessarily from the North, but they aren’t Southern dumplings so I am calling them northern — are made with butter and are steamed on the top of the pot.
What is Paula Deen chicken & dumplings?
Paula Deen chicken and dumplings is the epitome of comfort food! Made with store-bought ingredients, it’s a homestyle meal that’s on the table in minutes. Melt the butter in a 2-quart saucepan over medium-high heat. Saute the onion, celery, and carrot, stirring often, for about 6 minutes, or until tender.
How do you make chicken dumplings with cream of celery?
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.
How do you thicken chicken dumplings?
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.
How do you cook chicken dumplings in a crock pot?
Saute the onion, celery, and carrot, stirring often, for about 6 minutes, or until tender. Add the flour and stir constantly for 2 minutes. Pour the chicken broth and bring to a boil. Add the dumplings in three batches, stirring regularly to prevent them from sticking to the bottom of the pan.
What to serve with chicken & dumplings?
Chicken. For easier cooking, opt for rotisserie chicken. You can also use shredded chicken, whether dark meat or white meat, instead. Thyme and Parsley. Herbs for adding flavor. If you’re wondering what to serve with chicken and dumplings, I’ve got a whole post dedicated to sides. For now, here’s a few key tips: Use Mary B’s frozen dumplings.
How long do chicken & dumplings last?
If they overcook, they’ll dry out. To Store: transfer the cooled chicken and dumplings to an airtight container and the fridge for up to 3 to 4 days. Don’t reheat it too often because the dumplings will disintegrate. To Freeze: Frozen chicken and dumplings will last for up to 6 months, as long as it’s stored in a freezer-safe container.