Paula Deen’s Southern Chicken & Dumplings: The Ultimate Comfort Food Guide

Y’all know there’s nothin’ quite like a warm bowl of chicken and dumplings on a cold evening! I’ve been obsessed with Paula Deen’s version for years, and today I’m gonna break down exactly how the Queen of Southern Cooking makes this classic dish. It’s comfort food at its finest, and honestly, it ain’t even that hard to make!

What Makes Paula Deen’s Chicken & Dumplings Special?

Paula’s chicken and dumplings recipe is true Southern cooking – hearty, flavorful, and made with love. The secret is in the broth (rich and flavorful) and those pillowy dumplings that soak up all that goodness. Her recipe has been served at Paula Deen’s Family Kitchen restaurants and has become a staple for home cooks looking to bring some Southern comfort to their table.

The Complete Ingredients List

Before we start cookin’ let’s gather everything we need

For the chicken and broth:

• 1 whole chicken (about 2.5 lbs), cut up with skin on
• 4 quarts water
• 1 can (10¾ oz) 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
• 2 tablespoons cornstarch (optional, for thickening)

For the dumplings:

• 2 cups all-purpose flour mixed with 1 teaspoon salt
• ¾ cup ice water

Step-by-Step Cooking Process

Step 1: Cook the Chicken and Make the Broth

1. Place your cut-up chicken (skin still on – this adds flavor!) in a large pot with the water, chopped onion, celery, bay leaves, bouillon cubes, and House Seasoning.
2. Bring to a low boil and cook for 30-45 minutes, until the meat starts falling off the bones.
3. Once chicken is cooked, remove the skin, bones, and bay leaves. Return the chicken meat to the pot.

Step 2: Prepare the Dumplings

While the chicken is cookin’, you can get your dumplings ready:

1. In a mixing bowl, combine the flour and salt.
2. Starting from the center, gradually add small amounts of ice water.
3. Work the mixture with your fingers, moving from the center outward.
4. Continue adding water until all flour is incorporated. The dough will feel tough – that’s normal!
5. Knead the dough and form it into a ball.
6. Heavily flour your rolling surface and rolling pin.
7. Roll the dough from the center outward to about 1/8 inch thickness.
8. Let the dough air-dry for a couple minutes while you finish with the chicken.

Step 3: Complete the Dish

1. Add the cream soup to your chicken and broth, continuing to boil gently.
2. If you want a thicker broth, mix 2 tablespoons cornstarch with 1/4 cup water and add to the pot.
3. Cut your dumpling dough into 1-inch strips.
4. Working with one strip at a time, hold it over the pot, pull it in half, and drop both pieces into the boiling broth.
5. IMPORTANT: Never stir after adding dumplings! Instead, gently shake the pot in a circular motion to submerge them.
6. Cook until dumplings float and aren’t doughy anymore (about 3-4 minutes).
7. Be careful not to overcook – nobody wants mushy dumplings!

Time-Saving Tips from Paula

Paula knows we’re all busy, so she’s got some shortcuts for us:

1. “If you’re short on time, you can always pick up frozen dumplings in most grocery stores.” Paula specifically recommends Mary B’s brand for authentic old-fashioned flavor.
2. Using rotisserie chicken can save you the time of cooking chicken from scratch.
3. The recipe difficulty is rated as “Easy” with just 30 minutes of prep time and 50 minutes of cooking time.

Alternative Dumpling Methods

If you wanna use Paula Deen’s biscuit mix (like they do at her restaurant), the recipe changes slightly:

• 3 cups Paula Deen biscuit mix
• 1½ cups buttermilk

You can also use:

• Store-bought buttermilk biscuits (cut and covered in flour)
• Pie crusts cut into 2-3 inch pieces

Paula’s Pro Tips for Perfect Chicken & Dumplings

I’ve gathered some extra tips from Paula that’ll help you make stellar chicken & dumplings every time:

• Use a combo of dark and white chicken meat for the best flavor and texture
• Brown your aromatics (onions, celery, carrots) for deeper flavor
• Add evaporated milk or cream at the end for a richer, creamier broth
• Garnish with fresh chopped parsley for a pop of color
• Serve with hot sauce on the side (Tabasco is great!)
• For extra veggies, add peas or diced carrots in the last 10 minutes
• NEVER over-stir once the dumplings are added
• Always season to taste at the end

What to Serve with Chicken & Dumplings

This dish is pretty hearty on its own, but if you’re lookin’ to make a complete meal, try serving it with:

• Zucchini or green bean bundles
• Easy garlic bread
• A simple side salad
• Cornbread (because you can never have too many carbs!)

Storing Leftovers

If you somehow have leftovers (which is rare in my house!):

• Store in an airtight container in the fridge for 3-4 days
• Don’t reheat too many times or the dumplings will disintegrate
• Can be frozen for up to 6 months in a freezer-safe container
• Thaw at room temperature before reheating on stove or in microwave

Why This Recipe Works So Well

There’s a reason Paula’s chicken & dumplings recipe has stood the test of time. The combination of tender chicken, savory broth, and soft dumplings creates the ultimate comfort food experience. The recipe builds flavor at every step – from cooking the chicken with skin on to adding richly flavored cream soup.

What makes it truly special is how the dumplings soak up all that chicken-y goodness while still maintaining their texture. It’s the perfect balance of flavors and textures that’ll make you feel like you’re sitting at a Southern grandma’s table.

Frequently Asked Questions

Q: What’s the difference between Northern and Southern dumplings?
A: Southern dumplings (like Paula’s) are made with shortening and simmered in broth. Northern dumplings are typically made with butter and steamed on top of the pot.

Q: How do I thicken my chicken and dumplings?
A: Paula recommends either adding more flour to the vegetable mixture or mixing 2 tablespoons cornstarch with 1/4 cup water and adding it to the stock.

Q: Can I make this in a slow cooker?
A: Yes! Sauté your veggies first, then add everything except the dumplings to the slow cooker. Add the dumplings during the last 30 minutes of cooking.

Q: What gives chicken and dumplings the most flavor?
A: Paula recommends making your own broth when possible, using a whole chicken with the parts separated, thickening with flour, using evaporated milk, and adding a splash of Worcestershire sauce.

Final Thoughts

There’s a reason chicken and dumplings has remained a beloved Southern classic – it’s pure comfort in a bowl! Paula Deen’s version strikes the perfect balance between being authentic and accessible for home cooks. Whether you make the dumplings from scratch or use a store-bought shortcut, this recipe will warm your belly and your soul.

Next time you’re craving something hearty and homey, give Paula’s chicken and dumplings a try. It serves 4-6 people and is perfect for family suppers, Sunday dinners, or anytime you need a little Southern comfort.

So go on, y’all – get cookin’! And don’t forget to share your creations with friends and family. After all, that’s what Southern cooking is all about!