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A hearty chicken and dumplings recipe that is perfect on a cold day or to satisfy a craving for something savory and inexpensive. Recipe as follows compliments of chef Paula Deen.
- 1 (2 1/2 lb) roasting chickens, cut into 8 pieces
- 3 celery ribs, chopped
- 1 large onion, chopped
- 2 bay leaves
- 2 chicken bouillon cubes
- 1 teaspoon house seasoning (see Paula Deen's House Seasoning Mix)
- 10 3⁄4 ounces cream of celery soup (canned) or 10 3⁄4 ounces cream of chicken soup (canned)
- 2 cups all-purpose flour
- 1 teaspoon salt
- ice water
- To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.
- To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.
- Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.
- 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. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
- To serve, ladle chicken, gravy, and dumplings into warm bowls.
- Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.
Wonderful! I also used Biquick for my dumplings, like mom always did. I also added extra seasoning, just personal preference here. Was gobbled up by the family.
I tried this when I saw Paula make it on her show. I have suggestions: 1. Use at least 1/2 less liquid and make it chicken broth, not water, keeping the bouillion and maybe adding an extra cube. 2. Use way more house seasoning than called for, taste it, you know what you like. 3. Use Bisquick for dumplings, it's easier and they taste a lot better. That will give you a chicken and dumplings recipe you will use over and over again. If you have doubts, go on www.foodnetwork.com, go to Paula's recipes and see how this one is rated and what we all changed about it.